| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/peas/, Eat-lf mail, Low fat |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Green Beans; Tender Tips Left On |
| 1 1/2 |
ts |
Extra Virgin Olive Oil; Note 1 |
| 3 |
|
Cloves Garlic; Mashed |
| 3 |
|
Sprigs Thyme; Note 2 |
|
|
Salt And Pepper; To Taste |
|
|
Anchovy Fillets; Mashed, Note 3 |
| 3 |
ts |
Fresh Lemon Juice |
|
|
Finely Grated Zest Of 1 Lemon |
INSTRUCTIONS
Note 1: Original recipe used 2 Tbsp extra virgin olive oil
Note 2: I didn't have any fresh thyme sprigs so I used 1 tsp dried thyme
Note 3: I didn't have any anchovies so I didn't use them..but the original
recipe used 3 anchovy fillets
Preheat the oven to 450F. In a large baking dish, toss the green beans with
the olive oil, garlic and thyme and season with salt and pepper. Spread the
green beans in a single layer and roast, tossing occasionally, until tender
and lightly browned, about 15 min.
Discard the thyme sprigs and transfer the green beans to a bowl. Add the
anchovies (I omitted these), lemon juice and lemon zest and toss well to
coat. Serve warm or at room temp.
This was very quick and easy to prepare. The flavor was very good even
without the anchovies!!
NOTES : Cal 58.7 Total Fat 2.1g Sat Fat 0.4g Carb 10.2g Fib 4.1g Pro 2.3g
Sod 8mg CFF 27.2%
Recipe by: Food & Wine, Sept 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 13,
1999, converted by MM_Buster v2.0l.
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