Scale
Ingredients
- 3/4 lb any variety of green beans you like, stems trimmed
- 1/4 lb sweet peppers, sliced into similar sized strips as the beans
- 2 tsp grape seed oil
- Fresh cracked pepper to taste
- Heaped ¼ tsp dried tarragon (basil or thyme would also be delicious)
- Zest of ½ a lemon (about ½ tsp)
- 1 tsp flaky sea salt such as Maldon or fleur de sel
Instructions
- Preheat your oven to 425 degrees. Toss the beans and peppers with the oil until evenly coated, then season to your liking with fresh cracked pepper. Arrange the veggies on a large baking sheet then put them in your preheated oven. Roast for 15-20 minutes or until the beans and peppers are tender and just beginning to caramelize around the edges.
- While the veggies are roasting, grind the dried tarragon and lemon zest together with a mortar and pestle until somewhat smooth. Alternately, you can do this with the end of a wooden spoon in a bowl. Mix in the salt, grinding gently if you need to break it up a bit. Serve the veggies warm with a good sprinkle of the lemon tarragon salt. Store leftover salt in an airtight container.
Notes
*note – the salt can be made ahead of time to allow the flavors to intensify
Recipe and Images by Courtney West @Sweetmiscellany