Roasted Green Beans Recipe
This recipe uses white and green beans to create a protein rich side dish. The roasted red peppers, hazelnuts and parsley deliver a real taste sensation.If you love texture then this recipe will deliver, with a subtle crunch from the hazelnuts and the fresh zing of parsley, it really hits the senses.Serve as a side or main or a healthy, nutritious lunch or dinner.
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Ingredients
- 3 red peppers
- 6 large spring onions
- 500 g cooked white beans
- 300 g green beans
- 60 g organic hazelnuts
- 1/2 lemon
- A large handful of parsley
- natural fine sea salt
- organic cracked black pepper
- 2 tbsp organic extra virgin olive oil
Instructions
- Cut the peppers in half, remove the pith and cut each half into 3.
- Split the spring onion in half and place on a baking tray along with the peppers.
- Drizzle with the olive oil and maple syrup, season with salt and pepper and roast for 20 minutes at 200c.
- Boil the green beans in salted water for 2 minutes then immediately plunge in ice cold water to stop the cooking process.
- Drain and then add the green beans as well as the white beans to the roasting tray.
- Roast for a further 5 minutes, add the hazelnuts and then return to the oven for a final 5 minutes.
- Roughly chop the parsley and juice the lemon.
- Add both to the roasting tray, mix and serve.
Comments & Ratings
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Such a simple but tasty side dish!