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. Source: EatingWell Magazine, November/December 2017

Breana Killeen
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Ingredients

Directions

  • 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; 19.5 g total fat; 3.4 g saturated fat; 299 mg sodium. 270 mg potassium; 9.7 g carbohydrates; 3.8 g fiber; 4 g sugar; 2.6 g protein; 859 IU vitamin a iu; 15 mg vitamin c; 43 mcg folate; 56 mg calcium; 1 mg iron; 33 mg magnesium;

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Rating: 5 stars
01/13/2018
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