Roasted Green Beans & Radishes
1 pound(s), trimmed
4 oz, halved or quartered if large
2 tsp(s), chopped
- Preheat the oven to 230°C (450°F). Trim 450 g (1 lb) green beans. Cut 115 g (4 oz) radishes in half (or into quarters if large). On a large sheet pan, toss the green beans, radishes, 15 ml (1 Tbsp) olive oil, 2 ml (1⁄2 tsp) salt, and 0.5 ml (1⁄8 tsp) black pepper and spread out into an even layer. Roast until the vegetables are browned in spots and the green beans are tender, about 20 minutes. Transfer to a bowl. Sprinkle with 10 ml (2 tsp) chopped fresh tarragon.
- Per serving: about 175 ml (3⁄4 cup vegetables)