Rating: 5 stars
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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


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

about 1 cup
212 calories; protein 2.6g; carbohydrates 9.7g; dietary fiber 3.8g; sugars 4.1g; fat 19.5g; saturated fat 3.4g; vitamin a iu 858.9IU; vitamin c 15.3mg; folate 43.1mcg; calcium 56.2mg; iron 1.5mg; magnesium 33.2mg; potassium 269.6mg; sodium 298.9mg.

1 1/2 vegetable, 4 fat