Blistered Green Beans with Lemon & Crushed Almonds
Blistered and charred from a hot roast in the oven and tossed with fresh lemon, dill, and crushed almonds, this recipe is always a winner.
Yield: 4 servings
Ingredients
- 1 pound fresh green beans, ends trimmed
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon + one extra pinch fine sea salt
- 1 1/2 tablespoons minced fresh dill
- juice of one lemon
- 1/4 cup finely crushed roasted almonds
- Flaky sea salt to finish
Instructions
- Preheat oven to 425 degrees F. Toss green beans with olive oil and salt, then spread in one layer on a large sheet pan.
- Roast for 10 minutes, then stir to flip some of the beans over, and roast another 8-10 minutes, until green beans are charred and blistered.
- Remove from oven and stir in lemon juice and dill, then top with crushed almonds and flaky sea salt.
Notes
*There are two keys to this recipe - making sure your oven is hot enough (don't put the beans in until it reaches the correct temp even if you are rushed), and spreading them in an even layer on the pan so they aren't crowded. I use a large half sheet pan like this. Although you may be tempted to use a ton of beans, I tested the proportion of oil to beans to get them to be be charred and crisp.