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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