Lemon-Roasted Green Beans with Marcona Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- nonstick vegetable oil spray
- coarse kosher salt
- 2 pounds green beans, trimmed
Preparation Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets. Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer. Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds. Per serving: [116] calories, [9] g fat ([1] g saturated), [0] mg cholesterol, [35] mg sodium, [11] g carbohydrates, [5] g fiber, [4] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe › Per serving: [116] calories, [9] g fat ([1] g saturated), [0] mg cholesterol, [35] mg sodium, [11] g carbohydrates, [5] g fiber, [4] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe › Per serving: 116 calories, 9 g fat (1 g saturated), 0 mg cholesterol, 35 mg sodium, 11 g carbohydrates, 5 g fiber, 4 g protein See NutritionData's complete analysis of this recipe› Nutritional analysis provided by Nutrition Data
Preparation Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets. Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer. Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds. Per serving: [116] calories, [9] g fat ([1] g saturated), [0] mg cholesterol, [35] mg sodium, [11] g carbohydrates, [5] g fiber, [4] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe › Per serving: [116] calories, [9] g fat ([1] g saturated), [0] mg cholesterol, [35] mg sodium, [11] g carbohydrates, [5] g fiber, [4] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe › Per serving: 116 calories, 9 g fat (1 g saturated), 0 mg cholesterol, 35 mg sodium, 11 g carbohydrates, 5 g fiber, 4 g protein See NutritionData's complete analysis of this recipe› Nutritional analysis provided by Nutrition Data
