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Categories: Vegetables, Vegetarian

Roasted green beans

Roasted green beans
Genaro Molina / Los Angeles Times

Roasting is one of my favorite ways to cook vegetables, but I'd never roasted green beans until a colleague mentioned that she does hers that way. That sparked my interest--and this easy, delicious recipe. I toss the beans with just ... Read more

Total time: 30 minutes | Serves 4
  • 1/4 cup fresh bread crumbs, toasted
  • 1 teaspoon butter, melted
  • 1 pound green beans
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano, crushed
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • Nonstick cooking spray
  • Juice of 1/2 lemon

Step 1Heat the oven to 400 degrees.

Step 2Toss the toasted bread crumbs with the butter.

Step 3Remove the ends and any spots from the beans and rinse them in cold water. Drain. Toss the beans in a large bowl with the oil, oregano, garlic and salt. Spoon the beans in a single layer onto a 15x10-inch jellyroll pan sprayed with nonstick cooking spray.

Step 4Roast the beans until they're tender, 15 to 20 minutes, stirring halfway through. Drizzle them with the lemon juice and toss.

Step 5Arrange the beans on a platter and spoon the bread crumbs over the top.

Each serving:
76 calories; 622 mg sodium; 3 mg cholesterol; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 4.12 grams fiber.
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