Yield: 4 servings
Time: 30 minutes
A variation of Haricots Verts aux Amandes, the green bean dish so popular in France. Roasting green beans is a delicious alternative to boiling them. It brings out their sweetness and intensifies the flavors. A side dish that needs little effort and tastes absolutely great.
- 1 lb (450 g) fresh green beans, ends trimmed and cut in the middle
- 1 medium size onion cut into 8 wedges
- 3 fresh marjoram sprigs
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice and zest
- 1 cup sliced almonds
- coarse sea salt and freshly ground pepper to taste
- sherry vinegar (optional)
Preheat oven to 450°F (230°C).
Oil a baking sheet large enough to accommodate the green beans in one layer.
Combine green beans with onion wedges, the marjoram sprigs, coarse sea salt, and pepper in a large bowl. Mix in the 2 tablespoons olive oil and toss well.
Arrange bean-onion mix over the baking sheet making sure that they are in one single layer. If you do not have a baking sheet large enough to accommodate all, make it in two batches. Roast vegetables for 15 minutes or until beans and onions are tender and their edges begin to brown.
In the meantime roast the sliced almonds in a small frying pan until they start to get golden. Set aside on paper towels until beans are ready.
Transfer vegetables to a bowl, discard the marjoram sprigs, add the lemon juice and zest as well as the roasted almonds. Toss gently. Taste for additional salt and pepper. A dash of sherry vinegar rounds up the flavor but is optional.