Classic roasted green beans with almonds and thyme. Easy enough for a busy weeknight or festive enough to serve as a healthy side-dish for the holidays. Vegan, paleo and naturally gluten-free.
All things considered, I really loved my high school. I know there are not many people who would say that. That said, there are certain things about the whole high school experience that I would like to forget. Like the time that I made out with my boyfriend in public for for fifteen months straight. Or the time that I thought it would be funny to convince a freshman that it was cool to yell “Wild Stallions Rule!” in the Library. Or all the inside jokes I put on my senior page of the yearbook that were not as cleverly veiled as I thought they were. Oy!
I’d also like to forget the page of our yearbook where a kid in my class posed for his yearbook picture naked with his bass guitar cleverly covering his whooha! He wrote a caption that said something like “I know it is such a cliché to pose naked with your bass, but I did it anyway. And now you have to look at it.” I blanch a bit thinking about it all.
That whole bass over the whooha quotation popped into my head as I was reviewing these pictures for these roasted green beans with almonds. I guess because as far as green bean recipes goes, pairing them with almonds is totally cliché. But I made them anyway. And now you have to look at them.
Thankfully, these green beans will not induce any blanching or gagging. Or embarrassed flushes many years later.
Roasted Green Beans with Almonds and Thyme. A healthy gluten-free, vegan and paleo side dish.
- 2 pounds green beans, trimmed
- 1 clove garlic, minced
- ¼ cup sliced almonds
- 2 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- ½ teaspoon salt, or to taste
- Preheat oven to 425 degrees.
- Toss beans, garlic, almonds, oil, thyme and salt in a large bowl. Spread out on 2 large rimmed baking sheets and roast, swapping pans, top to bottom in the oven, and stirring the beans once or twice until the beans are softened and blistered in spots and the almonds are browning, 10 to 12 minutes.
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