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Green beans are an all time favorite Thanksgiving side dish.  Tossed with Campbell’s cream of mushroom soup, topped with fried onions, and baked, you can barely taste the green beans by the time it’s ready to eat.

In anticipation of the upcoming holiday feast, this week I had some fun cooking with a big bunch of tarragon from Whole Foods.

First off, I needed some for a fish stew recipe I was making for dinner.  Then, experimenting with the remaining tarragon, I came up with this recipe.

It’s a whole new (healthy) twist on the traditional green bean casserole.  But don’t underestimate the deliciousness factor – these crispy, tasty, green goodies will surprise you!

Roasted Green Beans with Tarragon and Lemon

2 pounds of green beans, ends snipped
2 tablespoons coconut or olive oil
1 teaspoon minced garlic
1 teaspoon coarse sea salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh tarragon leaves
1 teaspoon freshly grated lemon zest

Preheat oven to 400 degrees.  Toss beans with oil, garlic, tarragon leaves, salt and fresh ground pepper.  Place them on a baking sheet lined with parchment paper.  Sprinkle with lemon zest.  Cook in the oven for 20 minutes or until becoming wrinkly and beginning brown.  Garnish with tarragon sprigs and fresh sliced lemon wedges.

Serves 4-6