Roasted Snap Beans

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.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 7.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 153mg
  • Calcium: 39mg

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. 1. Preheat oven to 500°.
  2. 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.
  3. carbo rating: 5
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