Lemon-Roasted Green Beans with Marcona Almonds
Crisp green beans and onion wedges roasted with fresh marjoram and dressed with bright lemon and crunchy Marcona almonds. A perfect side dish that combines fresh vegetables with citrusy notes and nutty crunch.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •2 pounds green beans, trimmed
- •1 whole onion, peeled, cut into 8 wedges
- •6 sprigs large fresh marjoram sprigs
- •2 tablespoons extra-virgin olive oil
- •1 to taste Coarse kosher salt
- •1 tablespoon fresh lemon juice
- •1 teaspoon (packed) finely grated lemon peel
- •½ cup coarsely chopped Marcona almonds or roasted regular almonds
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
10 min
- 2.
Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
25 min
- 3.
Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.
5 min
