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Roasted Green Beans
This recipe keeps the snap in the beans
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This recipe comes from Cooking Light
magazine. After trying, I have modified the recipe a bit for the next
time. The beans were good but needed a little bit. My
modifications are in italics. THis recipe is from epicurious.com. |
Quantity |
Ingredients |
Preparation Notes |
2 lbs |
Fresh green
beans -
washed and tipped |
- Preheat oven to 425 degrees
- Place a jelly roll pan in oven for 10 minutes
- Place beans and other vegetables in a large bowl
- Drizzle with oil
- Sprinkle with spices
- Toss well to coat
- Arrange bean mixture on heated baking sheet in a
single layer.
- Bake at 425 degrees for 8 minutes
- Serves 12
|
4 Tbsp |
Extra Virgin
Olive Oil |
1 tsp |
Sea Salt |
1/2 tsp |
freshly ground
black pepper |
1 sm |
diced red
pepper |
1/2 pt |
cherry
tomatoes cut in half |
1/2 tsp |
minced
garlic |
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Download a
printer friendly version of this recipe.
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