It can be tough to find a healthy side at the many holiday dinners that we attend. Over the last couple of years, I’ve made it a sort of tradition to show up with the one healthy side that almost no one else wants to eat.

There is always broccoli… baked in a vat of Velveeta and rice. Sweet potatoes buried under a mountain of toasted marshmallows. And even though my immediate family didn’t participate in the tradition that is green bean casserole, I do run into it other places. Not a fan, I tell you. Not a fan.

So my “naked” green veggies show up on a small platter as a small treasure to the 1 or 2 others that are looking to get through the day a little lighter. They’re roasted just until fork tender but still firm. The lemon makes a light, bright addition next to a plate full of heavier sides. And after a nice helping of green beans, you’ve got an excuse to have a second slice of pie 🙂

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Roasted Green Beans

A light & healthy side dish, green beans roasted with citrus.

Ingredients

• 1lb green beans
• 3 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 2 cloves garlic, sliced
• 1 lemon, juiced and zested
• Salt
• Pepper

Instructions

1. Preheat oven to 425.
2. Heat the olive oil, red pepper flakes, and garlic over medium heat until the garlic browns.
3. Turn off the heat and remove the garlic with a slotted spoon.
4. Add green beans to the pan, toss to coat, and transfer to a baking sheet.
5. Bake for 10 minutes.
6. Toss with lemon juice, salt, and pepper. Serve garnished with lemon zest.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes