Roasted Green Beans with Vinegary Dill Sauce

• Gluten free
• Paleo

• Produce

  • 1/4 cup Dill, Fresh
  • 2 lbs Green beans, fresh
  • 1/4 cup Parsley, fresh
  • 1/2 cup Scallions

• Canned Goods

  • 3 tbsp Vegetable or chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds, roasted

Found on ourfourforks.com

Description

Ingredients

• 2 lbs fresh green beans
• 5 tablespoons olive oil, divided
• ½ cup chopped scallions
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ⅓ cup roasted almonds
• 3 tablespoons apple cider vinegar
• 3 tablespoons vegetable or chicken stock
• salt and pepper

Directions

• Preheat the oven to 400 degrees Fahrenheit.
• In a large bowl, mix the green beans with two tablespoons of the olive oil, a generous sprinkling of salt and ground black pepper.
• Divide the beans between two baking sheets and spread out evenly.
• Bake for 20-25 minutes, stirring and rotating the pans midway through.
• While the beans are roasting, make the sauce.
• Add the scallions, parsley, dill and almonds to a food processor and process until finely minced.
• Add the oil, vinegar, stock, salt and pepper and process until smooth. Set dill sauce aside.
• Allow the green beans to cool slightly. Mix with dill sauce and serve immediately or refrigerate until ready to serve.