Description
A delicious and crunchy keto-friendly dish featuring fresh green beans with a spicy Szechuan twist.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Szechuan peppercorns, crushed
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon sesame oil
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 425°F.
- In a large bowl, toss the trimmed green beans with olive oil, minced garlic, and minced ginger until well coated.
- Spread the green beans in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until they are tender and slightly crispy, stirring halfway through.
- While the green beans are roasting, heat a small skillet over medium heat. Add the crushed Szechuan peppercorns and red pepper flakes, toasting them for about 1-2 minutes until fragrant.
- Once the green beans are done roasting, remove them from the oven and transfer them to a serving bowl. Drizzle with soy sauce and sesame oil, then sprinkle the toasted spices, chopped green onions, and sesame seeds on top. Toss gently to combine.
- Serve immediately for the best crunch.
Notes
- For extra crunch, consider adding a handful of chopped walnuts or almonds before serving.
- You can substitute the green beans with asparagus or broccoli for a different flavor profile.
- Adjust the spice level by increasing or decreasing the red pepper flakes based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg