Roasted Green Beans

August 10, 2020
Roasted green beans with tomatoes and herbs.

This content is courtesy of Mayo Clinic, the No. 1 hospital in the nation according to U.S. News & World Report. Middlesex Health is a member of the Mayo Clinic Care Network. This relationship provides us with access to information, knowledge and expertise from Mayo Clinic.

This is a great side dish for dinner! If you want tender beans, blanch them in hot water for about 30 seconds before tossing with tomatoes and herbs.

ROASTED GREEN BEANS

Serves 4

  • 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
  • ½ teaspoon salt
  • ½ teaspoon pepper

Heat oven to 400 Fahrenheit. 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.

Nutritional information per ½ cups:

59 calories; 3 g total fat; 0 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 0 mg cholesterol; 132 mg sodium; 9 g total carbohydrate; 3 g dietary fiber; 4 g total sugars; 2 g protein.

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These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

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