Herb-Roasted Green Beans with Spiced Almonds

Herb Beans and Amonds

I would normally be quite displeased Labor Day approached so quickly, but the heat and humidity here in Maryland are making me long for cooler fall temperatures. Today is certainly not one of the those crisp, clean fall days; instead, it’s hot, humid, muggy, and miserable. It’s not all doom and gloom in the weather department because these sunny and hot days are extending our growing season indefinitely. Our garden is sadly struggling, though. The tomatoes are all but gone from an apparent disease, or lettuce and kale are bitter, and most of our herbs in pots are wilting from this heat. However, there is one plant thriving, and that plant is our pole beans!

Roasted Beans and Amonds

Over the past couple weeks we’ve harvested several pounds of beans. We steam them and eat them for dinner, occasionally pouring a bit of cream after the beans are tender, or toss some raw beans into salads. Like everything else we grow here at Peppered Salt, we cook it and eat it to excess so that when our crop has died off, we’ve had more than our share for the season.

This recipe is inspired by the classic green beans and slivered almonds. The Thanksgiving side dish doesn’t get a lot of love outside the holiday, so I figured it was time to add a Peppered Salt twist. The beans were harvested earlier this morning, washed, tossed with oil and herbs, and roasted in a hot oven until tender and fragrant. Meanwhile, the almonds were fried in hot oil and tossed with spices, salt, and sugar. The almonds were crushed and tossed with the roasted beans and served warm or room temperature.

Beans and Spiced Almonds

The green beans are best roasted with more hearty herbs like thyme and rosemary, but if you want to use softer herbs like basil or parsley, it’s best to add such herbs after the roasting process as to not burn the delicate herbs. A few pinches of spices go a long way with roasted beans, so be conservative. Meanwhile, the spiced almonds are as addicting as my candied almonds (you can find the recipe here), so you may want to make a double batch and snack on the extra. Unlike the roasted beans, the almonds actually benefit from a heavier pinch of spices. I used a basic BBQ spice rub, but you can use whatever warm spices you like–think of things like paprika, cinnamon, chili powders, even dried citrus zest.

Roasted Beans and Spiced Almonds

Try this herb-roasted green bean and spiced almonds next time you harvest copious amounts of beans or find them in your CSA box or at your local farm stand. It may just spice up that classic Thanksgiving side dish and make its way into your regular meal rotation. Enjoy!

Herb-Roasted Green Beans with Spiced Almonds
Author: 
Recipe type: Side Dish
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Herb-roasted green beans and spiced almonds are a unique and delicious side dish.
Ingredients
Herb-Roasted Green Beans
  • ½ pound Green Beans
  • 2 tablespoons Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • 1 teaspoon Thyme (fresh)
  • ½ teaspoon Savory (fresh)
  • ½ teaspoon Rosemary (fresh)
Spiced Almonds
  • ½ cup Peeled Almonds
  • 1 cup Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Sugar
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Cinnamon
  • ½ teaspoon BBQ Rub (use your favorite, or mix your own with chili powder, onion and garlic powders, citrus zest, etc.)
Instructions
Herb-Roasted Green Beans
  1. Preheat oven to 450 degree.
  2. Trim and clean green beans and set aside in a mixing bowl. Add olive oil and toss to coat. Add salt, paprika, garlic and onion powders to the green beans and mix to combine. Chop herbs until fine and add to mixing bowl. Toss to combine.
  3. Place beans on a sheet tray and cook in over for 10-15 minutes, stirring halfway through to prevent burning. Beans are done when tender and fragrant.
Spiced Almonds
  1. If you can't find peeled almonds, add whole, uncooked almonds to boiling water for about 15-30 seconds. Remove and while still warm, peel off the skin and let cool.
  2. In a mixing bowl add all spices, salt and sugar and stir to combine.
  3. Add enough oil to come up about ½ inch on the sides of a small sauce pan or frying pan (enough to cover almonds). Heat for about 1 minute until the oil is hot. You can test the heat by adding one almond at a time. Once the oil bubbles up, it's ready to go.
  4. Add peeled almonds to hot oil and cook for 2-3 minutes, until the almonds are golden brown. Strain and immediately add hot almonds to spice mixture. Toss to combine and let cool slightly.
  5. Crush the almonds in a food processor or under a heavy pan. You can also use a knife.
  6. To serve, toss herb-roasted green beans with crushed spiced almonds and serve warm or room temperature.

 

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