Roasted French Green Beans with Lemon and Dill

Oct 19, 2006 12:00 PM

Roasted French Green Beans with Lemon and Dill
October, 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