Roasted Snap Beans

recipe
To get the beans nicely browned, be sure to spread them evenly in a single layer on the pan and roast them on the top rack of the oven.
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Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 54
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 7.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 153 mg
Calcium 39 mg

Ingredients

Cooking spray
1 pound whole snap or string beans, trimmed
2 teaspoons extravirgin olive oil
1/4 teaspoon salt, divided
1/8 teaspoon pepper

Preparation

1. Preheat oven to 500°.

2. Coat a jelly roll pan with cooking spray. Place beans on pan, and arrange in a single layer. Drizzle with oil, and toss gently to coat. Sprinkle with 1/8 teaspoon salt. Bake at 500° for 12 minutes or until beans are tender and beginning to brown, stirring once. Sprinkle with 1/8 teaspoon salt and pepper.

carbo rating: 5

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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