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Sorry this doesn’t look like dessert. A girl’s gotta have some vegetables sometime ya know 😉
I’m on spring break from school this week and I wish I was on a break from work too!
I wish I could stay home all day and bake and blog, and bake and blog. I guess I would have to get larger clothes to do that. Anyway we have several things going on here. I need to take advantage of a homework free week and get our taxes done. I also have a refrigerator drawer full of lemons and I needed to make something quick for dinner.
This is a week for all things lemon and I have a feeling that Pie No. 11 will be tart and yellow too. Not that it’s bad to be yellow 🙂
Under all those lemons in the crisper drawer I found a bag of fresh green beans. I love green beans. I even eat them plain-o-boiled and boring. I did a quick search on Google and found this great recipe from Emeril. I was looking for a recipe that was yummy and fast, with green beans and lemon so this fit perfectly!
Oven Roasted Green Beans with Pecans (and lemon!)
- 1 ½ pounds fresh green beans
- 1 cup pecans chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 425°F. Clean and trim the beans and add to a large bowl. Toss with pecans, olive oil, lemon zest, salt and pepper. Spread the green beans out in a single layer on a parchment lined baking dish. Roast until lightly caramelized and crisp tender, about 15 minutes.