QUICK AND EASY: OVEN ROASTED HARICOT VERT (GREEN BEANS) WITH PISTACHIO AND PARMESAN GREMOLATA

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IMG_3518Whether making a holiday meal or just a quick weeknight supper, finding a veggie side dish that packs a flavorful punch without a lot of fat or calories (and little effort or clean-up) is sometimes a mystery….so here’s one of my favorites: Oven Roasted Haricot Vert with Pistachio and Parmesan Gremolata.

Always skinny when naked–about 40 fat free calories per cup–Haricot Vert are simply very slender green beans that are loaded with nutrition.

IMG_3477But even in California, truly fresh haricots vert aren’t always easy to find….so, more often than not, I use the frozen ones that are available year ’round and don’t require blanching before roasting. (By the way, if you keep the frozen ones on hand, you’re likely to make them more often!)

And by sprinkling your beans with a rich but healthy IMG_3541Gremolata–a minced seasoning of parsley, garlic, lemon zest and a pinch of Parmesan and nuts–this quick and easy veg will have much more texture and flavor than any simple green bean dish…but with little extra work.

Voila! Side Dish Solved!

OVEN ROASTED GREEN BEANS WITH PISTACHIO AND PARMESAN GREMOLATA

IMG_3464True gremolata is simply lemon zest, minced garlic and parsley that was traditionally served with rich meat dishes. But many chefs now use gremolata enriched with oil and pignolias (pine nuts) to accompany veggie dishes. I like to skip the oil (120 calories a tablespoon) and use pistachios, which have the lowest calorie count of all tree nuts (at about 40 a tablespoon) and are also a great source of potassium.  And I sometimes add walnuts, a great source of omega 3 fatty acids. Use any nuts you like, just remember to use only 2 tablespoons to keep the calorie count in check.

IMG_34592 T pistachios, walnuts, pine nuts or a combination, toasted

1 T minced garlic

2 T lemon zest (from 2 lemons)

2 T grated Parmesan

IMG_34533 T minced parsley

1 lb frozen Haricot Vert (French Green Beans), rinsed and patted dry

1 t olive oil

IMG_34811/2 t salt

Preheat oven to 425.

Rinse frozen haricot vert in a colander, shake well and put on paper towels to remove most of the moisture.

IMG_3457Place whole nuts on a baking sheet or a piece of foil and roast, shaking once or twice, for 4 to 5 minutes.  Remove nuts to a cutting board and chop fine.

Immediately mix warm chopped nuts with minced garlic, lemon zest, Parmesan and parsley.  Set aside.

IMG_3518Place damp green beans on the baking sheet and toss with 1 t good olive oil and salt.  Slip into oven and roast, shaking pan once or twice, for 8-12 minutes.

As soon as beans are done, squeeze a bit of lemon juice on them, top with the gremolata and serve.

PLAY WITH YOUR FOOD

To add a kick to any side, try this gremolata on other veggies, like oven roasted asparagus or oven roasted cauliflower.

RE-USE, RE-PURPOSE, RE-CYCLE

IMG_3381This is a great dish to eat cold a day or two after you make it…the seasonings really penetrate the beans and make a great snack.  Or, if you have leftover beans and/or gremolata, add them to any skinny grain dish you have… like Quinoa Tabouli, Greek Quinoa Salad or Cauliflower Quinoa.

Or add them to an Arugula, White bean and Tuna Salad or a Kale Salad

And, of course, to add veggies to your breakfast–which is key to staying full through the morning–you can always throw the beans into any veggie egg white omelet and top with leftover gremolata.

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
This entry was posted in Fit For Kids, One Oven/One Time, Quickies, Skinny Salads, Skinny Sides, Skinny Snacks and tagged , , , . Bookmark the permalink.

2 Responses to QUICK AND EASY: OVEN ROASTED HARICOT VERT (GREEN BEANS) WITH PISTACHIO AND PARMESAN GREMOLATA

  1. Meg says:

    Hey Lisa,
    I did not realize you were doing all of this – it’s fabulous! Such great advice and the recipes look yummy. I’ve really gained over the past 2+ years and have finally had enough. I’m ready to make a change and was looking around online and found your site. I am bookmarking it now.
    THANK YOU!
    Meg

    • Lisa McRee says:

      Yay!! It really does work… You’ll eat more food than you ever did on a “diet” and will have more energy even as you SHRINK!! It’s such an easy way of life! xolmc

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