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Southwestern Roasted Green Beans

James Carrier
Yield Makes 8 servings
This dish comes from Barnie Barnick, Colorado Springs.


  • 2 1/2 pounds green beans
  • 1 tablespoon olive oil
  • 1/3 cup pine nuts or slivered almonds
  • 1 tablespoon butter or margarine
  • About 1/4 teaspoon cayenne
  • Salt

Nutrition Information

  • calories 97
  • caloriesfromfat 59 %
  • protein 3.7 g
  • fat 6.3 g
  • satfat 1.6 g
  • carbohydrate 9.8 g
  • fiber 2.9 g
  • sodium 22 mg
  • cholesterol 3.9 mg

How to Make It

  1. Rinse and drain beans; trim and discard stem ends. In each of two 12- by 17-inch baking pans, mix half the beans with half the oil; spread level.

  2. Bake in a 450° regular or convection oven until beans are slightly browned and tender when pierced, 15 to 25 minutes; switch pan positions halfway through baking.

  3. Stir half the nuts and butter into beans in each pan; continue baking until nuts are golden, 5 to 6 minutes longer. Pour into a bowl, add 1/4 teaspoon cayenne, and mix well. Taste and add more cayenne and salt if desired.