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.

5 from 1 vote

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Prep Time 5

Cook Time 40

Total Time 45

Course dinner, Lunch

Cuisine Mediterranean

Keyword roasted green beans recipe

Diet Naturally Gluten Free, Vegan, Vegetarian

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.