Roasted Garbanzos And Cauliflower With Green Beans, Lemon And Kalamata Olives

1. 1

   Preheat oven to 375 and bring a large pot of salted water to a boil.

2. 2

   Toss the rinsed garbanzo beans and cauliflower with 2 tablespoons olive oil. Season generously with salt and pepper. Spread onto a rimmed baking sheet. Bake for 20-25 minutes, stirring occasionally until the cauliflower is browned and the garbanzo beans are crisp.

3. 3

   Add the trimmed green beans to the pot of salted water. Cook for a few minutes until crisp-tender. Shock in ice water to halt the cooking.

4. 4

   Heat the remaining 1 tablespoon of olive oil in a large skillet. Add the garlic and lemon zest. Cook until fragrant, about 1 minute. Add the green beans and saute for 3-4 minutes until the green beans reach your desired tenderness. In this recipe, I prefer them to be tender with the slightest bite.

5. 5

   Optional: To fancy this recipe up for a dinner party, I've tossed in a 1/4 cup of toasted pine nuts or a 1/4 cup of fresh grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

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