Coconut helps accentuate the natural sweetness of green beans in this healthy skillet-roasted vegetable side dish. A drizzle of the ginger- and scallion-infused oil rounds out the flavors. Serve with miso-glazed salmon or cod and brown rice.

Breana Killeen
Source: EatingWell Magazine, November/December 2017
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Ingredients

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Directions

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  • Combine scallions and ginger in a small heatproof bowl. Heat oil in a large skillet over medium-high heat until shimmering. Carefully spoon 3 tablespoons of the oil into the bowl. Add beans to the remaining oil in the pan and cook, without stirring, until starting to blister, about 2 minutes. Season with salt and pepper; continue to cook, stirring occasionally, until the beans are tender, about 5 minutes more. Serve topped with the scallion-ginger oil, coconut and sesame seeds.

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Nutrition Facts

212 calories; protein 2.6g 5% DV; carbohydrates 9.7g 3% DV; exchange other carbs 0.5; dietary fiber 3.8g 15% DV; sugars 4.1g; fat 19.5g 30% DV; saturated fat 3.4g 17% DV; cholesterolmg; vitamin a iu 858.9IU 17% DV; vitamin c 15.3mg 26% DV; folate 43.1mcg 11% DV; calcium 56.2mg 6% DV; iron 1.5mg 8% DV; magnesium 33.2mg 12% DV; potassium 269.6mg 8% DV; sodium 298.9mg 12% DV.

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Rating: 5 stars
01/13/2018
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