Roasted Yellow Beans With Peanuts And Cilantro Recipes

ROASTED WAX BEANS WITH PEANUTS AND CILANTRO

Roasted Wax Beans with Peanuts and Cilantro image

Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 pound wax beans, trimmed
1 tablespoon vegetable oil
Coarse salt and ground pepper
2 teaspoons soy sauce
1/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon fresh lemon juice
1/2 teaspoon light-brown sugar
1/4 cup unsalted peanuts
1/4 cup fresh cilantro leaves

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

Nutrition Facts : Calories 122 g, Fat 8 g, Fiber 3 g, Protein 3 g

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS

Roasted Carrots With Cilantro Yogurt and Peanuts image

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

Provided by Colu Henry

Categories vegetables, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
1 cup full-fat Greek yogurt
1/2 cup finely chopped cilantro
1/4 teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
1/4 cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving

Steps:

Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams

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