Celery Salt Roasted Green Beans and Brussels Sprouts
1/2 lb green beans, trimmed
1 tablespoon unsalted barrel-churned butter or olive oil
1/4 teaspoon celery salt
1/4 cup nuts (cashews, almonds, or pine nuts)
1 tablespoon pure lemon juiceShop this recipe
1. Preheat oven to 400 F.
2. Cook green beans and brussel sprouts in a large pot of boiling salted water for 2-3 minutes, until bright green but still crisp.
3. Meanwhile, stir together butter or oil and celery salt. Drain beans and brussel sprouts, then toss with butter and season with pepper. (Optional: toss in 1/4 cup of cashews, walnuts, or almonds.)
4. Roast beans and brussel sprouts for 5-10 minutes (depending on how cooked you like your veggies).
5. Remove from oven and toss with lemon juice before serving.