Roasted green beans

 
Roasted green beans
 

It's almost summer which means we have lots of vegetables and we need something to do with all of them. By something I mean anything other than what we usually do to them. Boiled green beans, no more! It's time for you to try roasting them and serve them with a delightful roasted red onion yogurt!

Roasted green beans

  • 3 handfuls of green beans

  • 2 garlic cloves, finely crushed

  • 1/2 red onion, quartered

  • 1/2 lemon, quartered

  • 1/2 cup greek yogurt

  • 1/2 teaspoon capers, drained

  • 1/2 teaspoon dijon mustard

Preheat your oven to 400 degrees Fahrenheit. 

Toss together the green beans with the garlic and a drizzle of olive oil on a parchment-lined baking sheet. Add the red onion and lemon wedges on the side.

Roast the green beans, red onion and lemon in the oven for 25 minutes until the green beans are slightly wrinkled. You’ll want to give everything a stir halfway through.

To make the red onion yogurt sauce, add the greek yogurt, capers and dijon mustard in a food processor with the roasted red onions. Squeeze the roasted lemon juice into the food processor as well. Whiz everything together until the red onion breaks down and everything is combined. Taste and add salt and pepper if desired.

Serve the green beans with a generous sprinkle of grated pecorino romano and the red onion yogurt on the side. 

VegetablesEmily Salshutzvegetables, green beans, garlic, lemon, greek yogurt, capers, dijon mustard, red onion, winter, snacksComment