Vegetarian Times November 2012 : Page 58
ROASTED GREEN BEAN BUNDLES TIP All the recipes in this menu that need to be made Thanksgiving Day are cooked in a 425°F oven so you can organize baking and roasting any way you want. Roasted Green Bean Bundles Serves 8 | 30 minutes or fewer These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch. 1 ½ 1 1 ¼ ¼ 1 lb. fresh green beans, trimmed large red onion, thinly sliced lengthwise Tbs. garlic-ﬂ avored olive oil tsp. lemon juice tsp. Dijon mustard tsp. salt pinch ground black pepper Lemon slices, for garnish, optional Hawaiian salt, black salt, or ﬂ eur de sel, for garnish, optional FLAKY HARVEST VEGETABLE SQUARES, p. 60 PER BUNDLE 35 cal; 1 g prot; 2 g total fat (<1 g sat fat); 4 g carb; 0 mg chol; 80 mg sod; 2 g ﬁ ber; 2 g sugars 58 BELLA PORCELAIN BY JAN BURTZ 10-INCH ROUND PLATE FROM TABLEARTONLINE.COM 1 | Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. 2 | Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels. 3 | Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat. 4 | Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
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