By DANA SPARKS
Mayo Clinic News Network
This is a great end-of-summer side dish for dinner this weekend.
If you want tender beans, blanch them in hot water for about 30 seconds before tossing with tomatoes and herbs.
ROASTED GREEN BEANS
Serves 4
- 2 cups green beans, cleaned and trimmed
- 1 cup cherry tomatoes (about 20)
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Heat oven to 400 Fahrenheit. Lightly grease a baking sheet.
In a medium bowl, combine the trimmed green beans, tomatoes, garlic, oil, basil, oregano, onion powder, salt and pepper; mix until beans are evenly coated with olive oil and seasoning.
Place the green beans on the baking sheet, making sure to spread out evenly. Roast in the oven for 10 to 15 minutes, stirring after 10 minutes.
Nutritional information per ½ cup: 59 calories; 3 g total fat; 0 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 0 mg cholesterol; 132 mg sodium; 9 g total carbohydrate; 3 g dietary fiber; 4 g total sugars; 2 g protein.
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View other low-fat recipes, such as Strawberry and Avocado Salsa, Low-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.