Preheat oven to 425°. Toss together all ingredients. Place mixture on an 18- x 12-inch jelly-roll pan. Bake 12 to 15 minutes or to desired degree of doneness, stirring twice.
Try This Twist!
Roasted Brussels Sprouts with Sun-dried Tomatoes: Substitute 2 lb. fresh Brussels sprouts for 1 1/2 lb. green beans. Remove discolored leaves from Brussels sprouts, cut off stem ends, and halve. Toss together all ingredients except sun-dried tomatoes. Bake at 425° for 25 to 30 minutes or until golden and tender, stirring once halfway through and adding sun-dried tomatoes during the last 5 minutes of baking time.
Made these for Christmas and they turned out so good I made them again for an open house. Each time I made plain green beans (just in case there were picky eaters) and then this recipe, and both times there was not one bean left over from this recipe! People were raving about them!! Once I made them with frozen green beans, which also worked, but liked the fresh beans much better. Instead of the pine nuts, I used honey-roasted slivered almonds to suit my taste. Have had many requests from my family to make these again.
Substituted pecans for pine nuts for budget reasons. Still delicious! Great side dish for family or company. Great presentation, too. I used the julienne sliced sun dried tomatoes for convenience. Serving at Christmas dinner with Rib Roast and Classic Parmesan Scalloped Potatoes, a 5-star side.
Absolutely delicious! Green beans can be so blah and who wants to have green bean casserole all the time? The sun-dried tomatoes and pine nuts add such a nice flavor to these. And I added some good crispy prosciutto! Everyone enjoyed them!
I made this for dinner with friends, and it was a hit. The sundried tomatoes are a wonderful compliment to the green beans. I omitted the pine nuts for budget purposes, and it was still quite good! Would definitely make again.
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