I needed some new and exciting ways to prepare the veggies in my life when I spotted this simple yet flavorful combo in a magazine my roommate had left on the coffee table. It was the perfect side for the Pomegranate Balsamic Glazed Salmon I was craving. So easy to throw together and so fresh and delicious! To keep this dairy-free just omit the cheese–the lemon, pine nuts and garlic add plenty of flavor to this dish.
Roasted Green Beans with Lemon, Garlic, and Pine Nuts (Adapted from Fine Cooking) (Difficulty-Easy; Serves 4)
- 1 lb. organic green beans, rinsed and snapped
- 1 1/2 Tbsp. lemon zest, plus 2 Tbsp. lemon juice
- 6-8 cloves garlic
- 1/4 pine nuts
- 1/4 c. extra virgin olive oil
- coarse sea salt and pepper to taste
- 1/4 c. freshly grated pecorino cheese (optional)
Heat oven to 450°F. Put the beans in a large bowl. Peel the garlic, quarter each clove lengthwise (if the cloves are small, halve them), and add them to the green beans. Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbsp. of the lemon zest, 1 tsp. salt, and 1/2 tsp. pepper.
Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring. Add the pine nuts to the pan, and continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 5 to 10 minutes.
Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 Tbsp. olive oil. Toss gently to coat and season to taste with salt and pepper. Sprinkle on the remaining 1/2 Tbsp. lemon zest and Pecorino cheese if using. Serve hot or at room temperature.