Amount per Serving
- Calories: 70
- Protein: 6 g
- Total Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 6 g
- Total Sugar: 5 g
- Natural Sugar: 5 g
- Added Sugar: 0 g
- Sodium: 280 mg
This simple side combines two of my favorite greens—broccoli and green beans. Roasting veggies until they’re charred gives them a nice flavor and texture. Plus, it’s a cinch to whip up and is perfect served with chicken, fish, or any vegetarian main.
- Prep time
- Total Time
This recipe makes 4 servings
- • 1 pound fresh green beans
- • 1 pound broccoli florets
- • 1 teaspoon ground cumin
- • ½ teaspoon kosher salt
- • Ground black pepper or red pepper flakes to taste (only if you like things spicy)
- • ¼ to ½ cup minced fresh cilantro or parsley (optional for garnish)
Preheat oven to 400°. On a large sheet pan (or two standard-size pans), arrange green beans and broccoli in a single layer. Mist tops liberally with olive oil spray and sprinkle with ground cumin and salt. Roast in oven for about 25 to 35 minutes until veggies become nicely charred.
Season with extra cumin, salt and pepper to taste and garnish with optional chopped cilantro or parsley.
Nutrition analysis courtesy of Genesis® R&D