I was unsure whether or not I should share this recipe with you today. Not because it isn’t good, quite the opposite, but because this recipe is insanely easy. Like cover your eyes, turn in a circle and still manage to stick these green beans in the oven easy. Once I thought about it more though, I realized that is what Young, Broke and Hungry is about. Easy dishes that aren’t overly complicated while still packed with flavor. Hello! That is exactly what these Sumac Roasted Green Beans are.
If your eyes got stuck on the word Sumac, let me introduce you to your new favorite spice. Sumac is a decorative bush that grows wild throughout the Middle East. It is normally used in the cooking of Lebanon, Syria, Turkey and Iran. Ground, the taste is reminiscent of a lemon, although more balanced and less tart. You can throw it on potatoes, meats, vegetables, and hummus. If you’re supermarket doesn’t sell ground sumac, you can buy Sumac 7oz on Amazon.
These roasted green beans get beautifully blistered when exposed to a screaming hot 400-degree oven, and rise to their full potential. Sweet and nutty, which pairs well with the lemony flavor from the sumac.
You can serve these guys alongside chicken, toss them in a salad, or eat them straight from the pan while no-one is looking. Guess which one I did. Enjoy.
If you decide to take a chance on these Sumac Roasted Green Beans, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 2 pound green beans, trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ teaspoons sumac
- Pre-heat oven to 400 degrees F.
- In a large bowl, toss together green beans, olive oil, kosher salt, black pepper and sumac.
- Place green beans in an even layer on a jelly roll pan.
- Roast for 20 - 25 minutes, until green beans are shriveled, and have brown spots.
*This post contains affiliate links. Thanks for helping Young, Broke and Hungry stay a little less hungry.