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Oven Roasted Green Beans with Pecans

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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!)
(adapted from an Emeril recipe on The Food Network)
1 1/2 pounds fresh green beans
1 cup pecans, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 425 degrees.  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.
~~~~~~
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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1 Comment

  1. Sarah @ The Smart Kitchen says

    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.

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