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James Carrier Photo by: James Carrier

Southwestern Roasted Green Beans

This dish comes from Barnie Barnick, Colorado Springs.

Sunset NOVEMBER 2001

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 59%
  • Protein: 3.7g
  • Fat: 6.3g
  • Saturated fat: 1.6g
  • Carbohydrate: 9.8g
  • Fiber: 2.9g
  • Sodium: 22mg
  • Cholesterol: 3.9mg