Lemon-Roasted Green Beans with Marcona Almonds

Ingredients for Lemon-Roasted Green Beans with Marcona Almonds

• Nonstick vegetable oil spray

• 900g green beans, trimmed

• 1 onion, peeled, cut into 8 wedges

• 6 large fresh marjoram sprigs

• 2 tablespoons extra-virgin olive oil

• Coarse kosher salt

• 1 tablespoon fresh lemon juice

• 1 teaspoon (packed) finely grated lemon peel

• 70g coarsely chopped Marcona almonds or roasted regular almonds

How to make Lemon-Roasted Green Beans with Marcona Almonds

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 232°C. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.

Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.

Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.