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.
Roasted Green Beans with Sun-dried Tomatoes
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Yield: Makes 8 to 10 servings
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- 1 1/2 pounds fresh green beans, trimmed
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1/3 cup pine nuts
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 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.
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