Good Content from: Eduardo Garcia, Saucony Ambassador
Green beans are a Thanksgiving Day staple, gracing holiday tables in one form or another for quite some time. And for good reason, too. This dish is packed with antioxidants and vitamins, which will help you bounce back after your morning Turkey Trot.
And speaking of Turkey Trots, we think you’ll enjoy our collection. You’re sure to be the best dressed at the run. 😉
Snappy Green Beans, sweet roasted garlic and toasted almonds tossed with lemon zest and heart healthy avocado oil
- Serves 8
- Prep time 10 min
- Cook time 35 min
1.5 lb green beans, fresh & whole
½ cup almonds, raw & whole
1 head of garlic
2 tablespoons Montana Mex extra virgin avocado oil
Sprinkle Montana Mex Jalapeño seasoning
To taste Salt & Pepper
Preheat oven to 350*F and set a medium sized pot of water to a simmer. Cut the top off the head of garlic so that just the tip of each tooth of garlic is exposed. Place head of garlic on a small square of aluminum foil. Drizzle a little avocado oil onto top of garlic and lightly season with salt and pepper. Wrap up the aluminum foil so garlic is completely covered and roast at 350*F for 25 min then remove from oven and hold. In a dry pan roast almonds for 15 min., then remove from oven and allow to cool. When they are cool to the touch use a hard flat object to crunch or break them into whatever size pieces you like.
While those items are in the oven, prepare the green beans by topping and tailing should you so desire. Add 1 tablespoon of salt to the blanching water and then add green beans. Blanch (cook) for 2 minutes.
Strain and place green beans in a large bowl. Squeeze roasted head of garlic into bowl until all the individual cloves come out. Add half of the crushed and toasted almonds, zest from entire lemon and a spritz of lemon juice and a healthy drizzle of avocado oil. Give all of this a good mix to incorporate all the flavors. Serve warm or at room temperature
Chefs tip: adding a sprinkle of Montana Mex Jalapeño seasoning will add a gorgeous spice to this tasty side dish.
All photography by: Becca Skinner