Lemon Roasted Green Beans are a quick and easy side dish that your family will love!
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Oy, it’s been a while. I know that back in the summer, I recommited to weekly posts on this blog, and for a while, I was SO Good about it. But sometimes, life gets in the way, like it has the past few weeks, and I’m not going to apologize because it’s bound to happen again. But hey! Good news guys. I’ve got some really incredible new recipes for you – starting with these lemon roasted green beans. This super simple side dish is bursting with fresh lemon flavor – and it’s so, SO easy to make.
This recipe calls for frozen green beans, because I wanted it to be something you can throw together when you haven’t had a chance to go shopping for fresh veggies. It’s all part of what I like to call… Real Life Kosher Cooking. Obviously, if you did have a chance to go and buy some fresh green beans, you can use them in this recipe. You’ll need to watch the baking time though, as fresh green beans won’t last as long.
Whichever way you enjoy these, I know you’re going to love them! So, what’re you waiting for? Get cooking!
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- 2 bags (1 lb each) frozen green beans
- Finely grated Zest of one lemon
- juice of one lemon
- ¼ c olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- Preheat oven to 425. Line two baking pans with parchment paper and divide green beans onto them.
- In a small bowl, whisk together remaining ingredients until combined. Divide mixture over the two prepared trays. Toss to coat all green beans evenly.
- Bake for about 40 minutes, until starting to crisp.
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This recipe originally appeared in my column in Mishpacha Magazine.
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