Roasted Green Beans & Radishes
PersonalPoints™ per serving
Radishes sweeten up and lose their bite when they are roasted - and the charred spots that form as they cook are satisfyingly sweet and crisp. Though red radishes are perfect here, so are breakfast Easter egg radishes. If you choose to use watermelon radishes, cut them into 1/2-inch wedges. The combination of green beans and radishes is not only delicious, but makes for a very pretty vegetable side dish. If you are not a fan of tarragon, you can skip it, or replace it with another tender herb, such as basil or chives.
Uncooked string beans
1 pound(s), trimmed
¼ pound(s), halved or quartered if large
2 tsp, chopped
- Preheat the oven to 450°F. On a large sheet pan, toss the green beans, radishes, oil, salt, and pepper and spread out in 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 the tarragon.
- Serving size: about ¾ cup