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Oven Roasted Green Beans with Pecans

5 from 4 votes

Green beans with really great flavor, a hint of lemon, and the pecans make it memorable.

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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!

Wash and trim the green beans and put them in a bowl.
Add chopped pecans, drizzle with olive oil, add salt and pepper and toss to coat.
Add the zest of one lemon and toss again to coat.
I didn’t really measure I just went with what looked about right.
Spread the beans out evenly on a parchment lined baking sheet.
Put in a preheated 425 degree oven and bake for 15 minutes.
Allow them to cool for a minute and enjoy!
These really have a great flavor (with a hint of lemon – ha ha) and the pecans made it memorable.  If you have any non-green bean loving folks at your house, maybe you could try this recipe to change it up a bit.

Oven Roasted Green Beans with Pecans (and lemon!)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6
Course: Vegetable Side
Author: Tricia
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5 from 4 votes
Green beans with really great flavor, a hint of lemon, and the pecans make it memorable.

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

(adapted from an Emeril recipe on The Food Network)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 191kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 395mg | Potassium: 311mg | Fiber: 5g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg
~~~~~~
Enjoy !
I have a old family recipe for banana bread I’ll post tomorrow.  Ya’ll come back now!
Thanks so much for stopping by.
Tricia

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3 Comments

  2. Sarah @ The Smart Kitchen

    After having some of the roughest days at school recently, I can totally empathize with the desire to stay at home and just bake/cook and blog…work out the frustration and do something that brings me much more joy at the moment!<br /><br />These look lovely. I must say, I never get "fancy" with my veggies. I probably should try that sometime.

    Reply