Roasted Snap Beans
Yield: 4 servings (serving size: 1/2 cup)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 54
- Fat: 2.5g
- Saturated fat: 0.4g
- Protein: 1.9g
- Carbohydrate: 7.5g
- Cholesterol: 0mg
- Iron: 1.1mg
- Sodium: 153mg
- Calories from fat: 42%
- Fiber: 2.2g
- Calcium: 39mg
Ingredients
- Cooking spray
- 1 pound whole snap or string beans, trimmed
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt, divided
- 1/8 teaspoon pepper
Preparation
- Preheat oven to 500°.
- 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 on top rack of oven at 500° for 12 minutes or until beans are tender and beginning to brown, stirring once. Sprinkle with remaining 1/8 teaspoon salt and pepper.
Roasted Snap Beans Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Roast
- OCCASION: Spring
- PUBLICATION: Oxmoor House
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