Did you know that only one end of a green bean needs to be trimmed? Only one end has a stem, so there's no need to waste any of the smooth tapered end. Simply line up the stem ends and cut them off in seconds.
Though you can use a spatula or a couple of spoons to toss the beans, I like to use tongs. Not only are they efficient, but they tend to keep the seasonings on the beans--unlike other utensils, which can push them off.
- 1 pound green beans, trimmed
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon grated all-natural Parmesan cheese
- Sea salt, to taste
- Fresh ground black pepper, to taste
Preheat the oven to 425°F. Line a large baking sheet with nonstick foil.
Add the green beans to a large glass or plastic mixing bowl. Drizzle the oil over them, then sprinkle on the garlic powder and Parmesan. Toss until the beans are evenly coated. Season with salt and pepper. Toss again.
Spread the beans in an even layer on the prepared baking sheet so they are not touching (if possible). Bake for 6 minutes. Flip them and continue baking for 4 to 6 minutes, or until the beans are crisp-tender and lightly browned in spots. Serve immediately.
Makes 4 servings
Per serving: 46 calories, 2 g protein, 7 g carbohydrates (3 g sugar), 2 g fat, < 1 g saturated fat, 2 mg cholesterol, 4 g fiber, 32 mg sodium
Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.
Photo Credit: Mitch Mandel
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