Categories: Vegetables- Green Beans

Ingredients

• 1 1/2 lb. fresh green beans, trimmed
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/3 cup pine nuts
• 3 Tbsp. butter, melted
• 3 Tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. pepper

Directions

1. Preheat oven to 425 degrees. Toss together all ingredients. Place mixture on a 18 × 12-inch jelly-roll pan. Bake 12 to 15 minutes or to desired degree of doneness, stirring twice.

2. Variation:

3. Roasted Brussels Sprouts with Sun-dried tomatoes: Substitute 2 lb. fresh Brussels sprouts for 1 1/2 lb. green beans. Remove discolored leaves from Brussels sprouts, cut off stem ends, and halve. Toss together all ingredients except sun-dried tomatoes. Bake at 425 degrees for 25 to 30 minutes or until golden and tender, stirring once halfway through and adding sun-dried tomatoes during the last 5 minutes of baking time.

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