Roasted Green Beans with Bacon and Lemon, is impossible not to like. Full of nutritious green beans, crispy bits of smoky bacon, and the freshness of preserved lemon, this green bean recipe is even more delicious than it looks.
Place the chopped bacon on a rimmed baking sheet and bake for about 5 minutes to partially cook and render some of the fat. Remove the pan from the oven and set aside to cool.
Increase the oven heat to 425 degrees F.
Remove the stems from the green beans by lining up a handful on a cutting board. Use the edge of your knife to even the ends and cut off all of the tips at once. Turn them over and repeat on the other side. Repeat with the remaining beans.
Take the piece of preserved lemon and scrape off the pulp with a knife or spoon. Rinse the peel with water and chop into small pieces.
Place the trimmed green beans on the baking sheet with the bacon. Add the onion, lemon, salt, and pepper. Toss until everything is combined and the beans are coated with the bacon fat.
Roast for 18-20 minutes or until the bacon is browned and the beans are tender. Remove from the oven and serve hot.
Notes
Sharon's Expert Tips:
You can substitute the zest of one regular lemon, or a quick squeeze of lemon juice for the preserved lemon. However, if you are using lemon zest or juice, don't add it to the beans until they are done and then, sprinkle over the top just before serving.
Feel free to add chopped up red or yellow bell pepper, or carrots to the green bean mixture or another vegetable you like. Just make sure whatever you add will cook in about the same amount of time.
If for whatever reason, your bacon doesn't render enough fat to coat the green beans before roasting, simply add a teaspoon or so of olive oil and toss to coat.
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