Roasted Green Beans with Gremolata Sauce for your holiday table!

Roasting these green beans brings this dish to a whole new level! And then adding the Italian Gremolata sauce turns this into an over the top side dish!
Serve this at your holiday table or for any great dinner you are serving.
Find the recipe at Diane’s World Cooking on Facebook.

i’m making roasted green beans with an Italian grammalatta sauce grammalada is an Italian condiment and you usually see it teamed up with veo bugo i’ll show you my technique on how to roast green beans so let’s get started i’m washing 1 and 12 lbs of green beans make sure you dry them and this is the only part you should take off is where they grow along the stem but keep the other side grab your green beans a few bunches at a time and just trim off that stem side now it’s really important to dry them because you’re going to add olive oil to them and roast them and you don’t want water in them so they’re ready to go and I have some extra virgin olive oil and I just want to put a really nice glaze over them toss them really well and I did add a little bit of salt to them about a teaspoon i now have a cookie sheet a really big one and I want to spread these all out this really helps with the roasting process to make them crispy i’m putting them in a 425° oven for about 14 minutes zest one whole lemon and then cut that in half afterwards and squeeze the juice out and make sure you remove the seeds and put this aside this will be for grammalada you’ll need two garlic cloves that you want to peel i’m taking that little germ out that’s developed and oop here’s my green beans after about 14 minutes i do want to taste one and I do think they were just a little bit too crunchy for me um but some people really like that i’ve put them back in the oven for four more minutes now back to the grammalada i’m going to grate my garlic and that really makes it more fine that’s what you need in this sauce but I’m even going to chop it up a little bit here are the green beans after those four minutes and I think they’re just right let me give one a taste let’s see what those four extra minutes did i have a feeling these are just right perfect i think they’ll make everyone happy unless you have green bean lovers that really like them to be crispy but they do have that crunch still here’s the lemon zest and the garlic put together in a bowl and after that is totally done you’re going to start working on your flat leaf parsley and I love flat leaf parsley it has way more flavor than the curly stuff this is what it looks like and you’ll just want to get most of the stems off and then you’re going to want to wash it because all herbs should really be washed if you can put that in a bowl of cold water and then get that out and squeeze out the water use a paper towel and now I’m ready to mince it really fine and you can do this in a food processor too i’m going to measure it out just to see what’s in there and it’s a very forgiving recipe so a half a cup was fine now I’m going to melt some unsalted butter a half a stick and keep that on low butter can brown really fast and mine did just a little bit take it off the burner now and add your garlic and your lemon zest and give it a little stir i’m now adding my lemon juice and this is just going to make it taste so great and here’s the flat parsley right at the end remember no more cooking and a little dash of salt mix it all up and you’re ready to go add your roasted green beans to a bowl pour all of the grammalada sauce in there and give that a stir and you’re going to have the best dish i didn’t mix this up in this picture but do that you’re ready to serve this fabulous new green bean recipe to all of your guests and I think they’ll love it so I have to taste this fabulous dish this roasted green beans with a buttery grammalada sauce um you should smell this you get that lemon and that garlic what a unique and fabulous side dish to serve your guests or just you so let me give it a taste oh yeah this is incredible and the green beans still have a beautiful crunch to them so that was perfect timing you could eat this room temperature cold i would say if you want to warm it up be very gentle don’t overcook it because that grammalada is like a pesto it needs to be treated really delicately if you haven’t had a chance to subscribe to my channel please do i would really love it and please give this a like because that helps so much too and thanks for watching