Orange and Garlic Roasted Green Beans

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My memories of green beans begin in childhood.  My mom would often heat a few cans of green beans on the stove for dinner, maybe sprinkling a little salt to add to the taste.  I am sure for her, as a mother, every vegetable she could get my brother and I to consume was a victory in those early years.  Fortunately for her, as a child I loved those canned green beans. Canned green beans do not have any weird stems, they were easy to chew, and probably had a lot of added salt- what’s not to love as a five year old?

As I have grown up and developed my own habits in the kitchen, canned fruits and vegetables is something I generally try to stay pretty far away from.  I eat canned beans, but that’s about it. Thus, when I moved out of my parents home, I stopped eating green beans from a can, and pretty much forgot about the vegetable all together. That is, until last week.

While produce shopping I noticed that my grocery store had an enormous pile of green beans on sale last week. They looked so fresh and healthy; I immediately got a craving for them!  So that night I threw together this recipe, served them up with my dinner, and was happy all around.  Grateful for the simple things in life.

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Ingredients:

  • 1 Tablespoon olive oil
  • 2 Pounds green beans
  • 3 Tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 ½ teaspoons minced garlic
  • Optional: dash of salt and shredded parmesan cheese

Directions:

  1. Preheat the oven to 350˚F and brush a baking sheet with a thin layer of olive oil.
  2. Rinse the green beans and remove the stems if desired.
  3. Combine the orange juice, orange zest, and minced garlic in a large Tupperware. Add the green beans, seal, and shake until the green beans are coated in a thin layer of garlic and orange juice.
  4. Spread the green beans out on the baking sheet and bake for 20 minutes, flipping in the middle.
  5. Serve warm with shredded parmesan cheese and a dash of salt. Enjoy!

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Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this recipe, check out these other delicious dishes from ‘a rented kitchen’:

Blueberry Orange Muffins

Well, I’ve been meaning to post this recipe for several days, but as I said before- school has started.

One guarantee with being in college, is that I have very very little free time. The funny thing about this is there seems to be an inverse relationship in how much free time I have and how badly I want to play in my kitchen. Now that I hardly have time to sleep, I’m all about making some cookies! Convenient, right?

In my opinion, there are very few things as wonderful as a warm muffin for breakfast- especially one as delicious as these fresh Blueberry Orange Muffins! I hope that in the midst of your busy lives you are able to steal an hour to make this recipe, because the yield is so worth it. You’ll be able to enjoy muffins all week and share some. I’ve found that sometimes when life gets too busy you just have to take a break for yourself- and what’s more fun than a muffin break?!

Muffin Ingredients:

  • 1 cup quick rolled oats
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 3 cups all-purpose flour plus 1 tablespoon (for coating blueberries)
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 cups fresh blueberries

Topping Ingredients:

  • 1 ½ Tablespoons white sugar (equivalent to 4 ½ teaspoons)
  • 1 ½ Tablespoons brown sugar
  • ½ tsp cinnamon

Directions:

  1. Rinse blueberries and set on a paper-towel covered plate to dry.
  2. Preheat the oven to 400 degrees, and line two muffin tins with paper liners.
  3. In a medium-sized bowl, combine the oats, orange juice, and orange zest. Mix well.
  4. Whisk the oil and the eggs into the oat mixture until completely blended; set aside.
  5. In a separate large bowl stir together the remaining dry ingredients: 3 cups flour, sugar, baking powder, salt, and baking soda.
  6. Add the oat mixture to the dry ingredients mixture and gently combine.
  7. Softly toss the blueberries in 1 tablespoon of flour until lightly covered, and then smoothly fold the blueberries into the batter.
  8. In a separate small bowl combine the topping ingredients, mixing well.
  9. Spoon the muffin batter into the prepared muffin tins and sprinkle with the prepared topping mixture.
  10. Bake for 15- 18 minutes or until lightly browned on top.
  11. Enjoy!

Notes and Tip!:

  • For the topping, you can also consider adding ½ cup of chopped nuts!
  • The blueberries add a lot of volume to this recipe.  I have always had enough batter to make 24 regular muffins and then either additional mini muffins or a half loaf of blueberry bread. Just make sure if you change the size of the pan you adjust for time as well!
  • If you like this recipe, you may also like my Blueberry Cinnamon Coffee Cake or my Lemon- Blueberry Yogurt Bread!