Kosher Kitchen Pareve Part of the Shabbat menu
Roasted Green Beans with Almonds & Lemon
Bright, garlicky green beans and blistered cherry tomatoes, finished with toasted almonds and lemon zest. They taste just as good at room temperature, which is helpful on Shabbat.
6Servings
10 minPrep
18 minCook
28 minTotal
Pareve · Kosher-friendly: no meat or dairy. Use kosher-certified ingredients and follow your own kashrut practice. This recipe is not certified.
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Ingredients
Serves 6. Tap to check off as you go.
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Tools you’ll need
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- Large rimmed baking sheet[product link placeholder]
- Microplane zester[product link placeholder]
Instructions
- Heat the oven to 425°F.
- Toss the green beans and tomatoes with the olive oil, garlic and salt on a large rimmed baking sheet, and spread them out.
- Roast 15–18 minutes, until the beans are tender and spotted brown and the tomatoes are blistered.
- Meanwhile, toast the almonds in a dry skillet over medium heat, stirring, for 3–4 minutes until golden.
- Toss the beans with the lemon zest, 1–2 tablespoons lemon juice, the almonds and the parsley. Serve warm or at room temperature.
Tips & make-ahead
- Make-ahead: Trim the beans Thursday. Roast Friday afternoon. They hold well at room temperature.
- Kosher-friendly recipe. Use kosher-certified ingredients and follow your own kashrut practice. Recipes on this site are not certified.
Shopping list: Roasted Green Beans with Almonds & Lemon (sorted by aisle)
Produce
- 2 lb green beans, trimmed
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 1 lemon (zest and juice)
- 2 tbsp fresh parsley, chopped
Baking
- 1/2 cup sliced almonds
Spices & Oils
- 3 tbsp olive oil
- 1 tsp kosher salt
https://weeklymenusolutions.com/recipes/green-beans-almonds-lemon/
