I had a bumper crop of green beans this year. Well, I say green beans, but half of them were purple beans. Have you ever seen them? They grow purple which makes them super-easy to harvest, but once cooked, they turn green. Mine are a little darker green than the green beans. Most of them I have blanched and frozen, but I am always looking for delicious new ways to prepare healthy green beans.
Onion and Gremolata Green Beans
- 2 pounds green beans, trimmed
- 1 red onion, cut into thin wedges
- 3 tablespoon extra virgin olive oil
- freshly ground black pepper
- 1 an orange
- 1 garlic clove, minced
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh oregano
Preheat oven to 425 degrees F.
In a large bowl, toss the green beans and onion wedges with the olive oil. Transfer to a rimmed baking sheet and season with salt and pepper. Roast until tender and beginning to brown in spots, about 25 to 30 minutes.
Meanwhile, grate about half the orange peel, then cut the orange in half, reserving half for another use.
Combine orange peel, garlic, and herbs to form the gremolata. Tranfer the roasted vegetables to a large platter. Squeeze the juice from half the orange over them. Sprinkle with the gremolata and serve.
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