Roasted Green Bean Bundles
Roasted Green Bean Bundles is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish. This recipe serves 8. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 36 calories. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 837 foodies and cooks. Head to the store and pick up dijon mustard, red onion, salt, and a few other things to make it today. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 54%, this dish is solid. Similar recipes include Green Bean Bundles, Green Bean Bundles, and Green Bean Bundles.
Servings: 8
Ingredients:
¼ tsp. Dijon mustard
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
1 lb. fresh green beans, trimmed
1 pinch ground black pepper
Lemon slices, for garnish, optional
1 tsp. lemon juice
1 Tbs. garlic-flavored olive oil
½ large red onion, thinly sliced lengthwise
¼ tsp. salt
Equipment:
baking paper
baking sheet
oven
pot
paper towels
whisk
bowl
kitchen twine
spatula
Cooking instruction summary:
1. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.2. Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.3. Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat. 4. Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
Step by step:
1. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
2. Bring large pot of salted water to a boil.
3. Add green beans and red onion, and blanch 3 minutes.
4. Drain, then pat vegetables dry with paper towels.
5. Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl.
6. Add beans and onion slices; toss to coat.
7. Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine.
8. Place bundles tie side down on prepared baking sheet.
9. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown.
10. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
Nutrition Information:
covered percent of daily need
