On the table
Sure, you can get green beans year-round at the grocery store. But when they're fresh from the vine, picked just a few hours ago, there's nothing like them.
Thankfully, the season for locally-grown green beans is long. They should be available at farmers' markets and some supermarkets through September.
Steaming and tossing them with butter is great, but here's an idea for something a little different - and totally delicious.
ROASTED GREEN BEANS WITH GREMOLATA
Makes 6 servings
Gremolata is a garnish of parsley, lemon and garlic that jazzes up just about anything. This works particularly well with fatter beans such as Romano or half-runners - just be sure to remove the strings.
- 3/4 pound green beans, trimmed
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup Italian parsley leaves
- 1 large garlic clove
- 1 strip (about 2 inches long) lemon peel (yellow part only)
To make beans: Preheat oven to 425 degrees.
Place beans in a large bowl. Add oil. Toss to coat. Season with salt and pepper.
Spread beans on a baking sheet. Roast until beans are tender and just starting to brown in places, about 10 to 15 minutes.
Meanwhile, make the gremolata. Place parsley, garlic and lemon peel on a cutting board. Using a knife, finely chop together. Season with salt.
Transfer beans to a platter. Sprinkle with gremolata.
PER SERVING: 63calories; 1g protein; 5g carbohydrates; 2g fiber; 5g fat (1 g saturated); 0 cholesterol; 134mg sodium.
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