his recipe keeps the snap in the beans
This recipe comes from Cooking Light magazine. After trying, I have modified the recipe a bit for the next time. The beans were good but needed a little bit. My modifications are noted. This recipe is from epicurious.com.
| Servings |
| 8 |
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his recipe keeps the snap in the beans
This recipe comes from Cooking Light magazine. After trying, I have modified the recipe a bit for the next time. The beans were good but needed a little bit. My modifications are noted. This recipe is from epicurious.com.
|
Ingredients
- 2 lbs Fresh green beans - washed and tipped
- 4 Tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Freshly ground black pepper
- 1 sm diced red pepper
- 1/2 pt cherry tomatoes cut in half Modification
- 1/2 tsp Minced garlic Modification
- Olive Oil - Extra Virgin Modification
Servings:
Instructions
- Preheat oven to 425 degrees
- Place a jelly roll pan in oven for 10 minutes
- Place beans and other vegetables in a large bowl
- Drizzle with oil
- Sprinkle with spices
- Toss well to coat
- Arrange bean mixture on heated baking sheet in a single layer.
- Bake at 425 degrees for 8 minutes
- Serves 12
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