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Roasted green beans

May 13, 2016

Recipe

Looking for a fast side dish? This colorful combination of roasted green beans, tomatoes and fresh herbs can be ready in less than 20 minutes.

Serves 4

For more tender beans, blanch them in hot water for about 30 seconds before tossing with tomatoes and herbs.

Heat oven to 400 F. Lightly grease a baking sheet.

In a medium bowl, combine the trimmed green beans, tomatoes, garlic, oil, basil, oregano, onion powder, salt and pepper; mix until beans are evenly coated with olive oil and seasoning.

Place the green beans on the baking sheet, making sure to spread out evenly. Roast in the oven for 10 to 15 minutes, stirring after 10 minutes.

2 cups green beans, cleaned and trimmed
1 cup cherry tomatoes (about 20)
1 tablespoon minced garlic
2 teaspoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 1/2 Vegetables

Diabetes Meal Plan Choices

1/2 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1/2 Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 59 Calories 9 g Total carbohydrate 0 mg Cholesterol 3 g Dietary fiber 2 g Monounsaturated fat Potassium 2 g Protein 0 g Saturated fat 1/2 cup Serving size 132 mg Sodium 3 g Total fat