Roasted Green Beans with Dill & Lemon

Perfect for a weeknight dinner or a fancy dinner party, the secret to this quick and easy side dish is roasting the fresh green beans. Roasting beans instead of steaming or boiling concentrates the flavor of this summer vegetable. Dill and Lemon add a brightness that can be paired with any main dish protein.

Green Beans with Dill & Lemon
Serves 4 – 6
2 lbs fresh green beans, washed and stems end trimmed
Zest of 2 lemons
1 lemon cut in quarters
2-3 tablespoons fresh dill, chopped
2 teaspoons olive oil
Salt & Pepper

Preheat oven to 400 degrees.

Lay green beans in a single layer on a sheet pan; add the lemon wedges. Drizzle with olive oil, and season with salt and pepper. Toss to make sure all the beans are covered. Roast in the hot oven for 10 to 15 minutes.

Remove from the oven, reserve the lemon wedges. Add 1/2 of the lemon zest and all of the dill, toss to combine. Taste for seasoning.

To serve, place on a platter, with the roasted lemon wedges around the edge, sprinkle with remaining lemon zest. Can be served hot or cold.

Other options: toasted walnuts or slivered almonds, crispy bacon or pancetta, dried cherries and crispy fried shallots.

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