Time again to make dinner. There was a roast chicken in the oven, but I was at a loss for the side dish. Looked in the freezer and saw a huge bag of green beans from Costco. Done.
Now that I had the veggie chosen, I quick internet search lead to me to a great recipe from Kalyn’s Kitchen. I adapted it a bit for what I had in my kitchen and for my preference in nuts (the original recipe called for almonds, but I LOVE pecans). This is an excellent choice for a quick and delicious side dish. Enjoy!
I’m part of the What’s Cookin’ Wednesday Link Party– see the other submissions here!
- 1 lb green beans (Fresh or frozen, should be long beans. If frozen, let thaw.)
- 1/2 onion, chopped and diced shallots, peeled, and cut into thin slivers
- 5 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tbs dried parsley
- 1/4 cup pecans, chopped
- 1 tsp lemon juice
- Servings: 4-6
- Difficulty: easy
Preheat oven to 450 degrees.
Trim ends from green beans. Mix beans with onions and garlic. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
Spray pan with nonstick spray. Put beans and mixture in pan. Roast 12-15 minutes- the beans should be slightly shriveled, and shallots and garlic lightly browned.
While beans cook, toss together chopped parsley, chopped almonds and lemon. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.