Roasted French Green Beans with Lemon and Dill
 Roasted
French Green Beans with Lemon and DillOctober, 2006 Serves 6 / Ingredient tip: Look for prepackaged, trimmed green beans or thin, delicate haricot verts in the produce section of your market. Preparation tip: You can also cut long green beans into 1- or 2-inch chunks before roasting; just watch carefully so they don't overcook. 1 pound trimmed green beans or haricot verts 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt 1 tablespoon lemon zest 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh dill 1/4 cup dried currants Freshly ground pepper, to taste 2 tablespoons pine nuts, toasted 1. Preheat oven to 425°. Place beans in a baking dish and toss with olive oil, salt, lemon zest, and lemon juice until well coated. Roast for 20 minutes. Stir, increase heat to 450°, and roast for 10–15 minutes more. 2. Remove beans from oven and transfer to a serving dish. Toss with fresh dill, currants, and freshly ground pepper. Top with pine nuts. Serve warm. PER SERVING: 80 cal, 43% fat cal, 4g fat, 0g sat fat, 0mg chol, 2g protein, 11g carb, 3g fiber, 162mg sodium |
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