Roasted Green Beans With Garlic Lemon Slivered Almonds Parmigiano Reggiano Recipes

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Steps:

• Preheat oven to 425 degrees F.
• Wash and trim green beans. Dry beans with paper towel. Place beans, scallions, garlic, olive oil, and salt and pepper in a shallow roasting pan and toss together with your hands. Roast in oven until beans are tender and browned. Toss with lemon peel and almonds and serve immediately.

Steps:

• Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook garlic in oil for 1 minute. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat.

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.