This green bean salad was quick and easy. It’s easy enough to change up the recipe according to your taste and season – more/less lemon, different nuts or herbs, etc. My husband and I had the green beans as our only side with the Barefoot Contessa’s Indonesian Ginger Chicken, and it was perfect for the two of us. It’s definitely a recipe that I’ll be making again and again. Enjoy!
Roasted Green Beans with Lemon, Pine Nuts, & Parmigiano
Adapted from Fine Cooking 82, pp. 55
- 1/3 lb. fresh green beans, rinsed well, stem ends trimmed
- 4 cloves garlic, roughly chopped
- extra-virgin olive oil
- 1-1/2 tsp. finely grated lemon zest (1 lemon), plus 2 tsp. fresh lemon juice
- Kosher salt and freshly cracked black pepper
- 1/3 c. pine nuts
- 1/4 c. coarsely grated or shredded Parmigiano-Reggiano
- 1 tsp. coarsely chopped fresh flat-leaf parsley
Preheat the oven to 450°F.
In a large bowl, combine green beans, garlic, and lemon zest. Sprinkle in pepper and salt to taste. Toss with olive oil until just coated (2-4 Tbs.)
Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir, and continue roasting for another 10-15 minutes. Green beans and garlic will be slightly browned.
While green beans are roasting, toast the pine nuts, either on a rimmed baking sheet or in a small skillet, for about 5 minutes, until slightly browned.
When green beans are done, transfer to a bowl or serving dish.
Option 1 to Finish: Toss with lemon juice and another 2 tsp. of olive oil. Sprinkle with pine nuts, Parmigiano, and parsley.
Option 2 to Finish: Skip the lemon juice and olive oil and toss with pine nuts, Parmigiano, and parsley.
Serve warm or at room temperature.