Tender roasted green beans with walnuts and feta from Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu

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Notes about this recipe

  • Christine on March 27, 2015

    I made this into a full meal by tossing with some whole wheat pasta. I tasted it before adding the lemon and thought the recipe tasted good without it, but it really was much better with the lemon -- it was the perfect finishing touch to bring all the other flavors together. I didn't blanch my green beans as directed before roasting because I was using a batch from my CSA I froze over the summer that I had already blanched before freezing. I ran them under some warm water to defrost and proceeded with the recipe mostly as directed. I did use dried thyme (1/2 tsp) instead of fresh and didn't toast the walnuts before mixing them with the other ingredients to roast -- I felt they would burn if they were cooked twice and I think they came out perfectly just getting roasted.

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