\n
\u00c2\u00a0<\/p>\n
\u00c2\u00bd lb green beans, trimmed <\/span><\/span><\/p>\n \u00c2\u00bd lb yellow wax beans, trimmed <\/span><\/span><\/p>\n 3 Tbsp. walnut oil <\/span><\/span><\/p>\n Salt and black pepper <\/span><\/span><\/p>\n \u00c2\u00bc cup coarsely chopped walnuts <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 350\u00c2\u00b0F. Bring a medium saucepan of water to boil over high heat. Add beans. Return to a boil; cook for 2 minutes. Drain beans well; refresh by rinsing with cold water. Dry beans with a paper towel. \u00c2\u00a0<\/span>Place beans in 13×9-inch baking pan. Drizzle with walnut oil and sprinkle with salt and pepper; toss to coat. Add walnuts to pan. Roast for 8 to 10 minutes; or until tender and lightly browned in spots. Serve hot. <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 6 servings<\/span><\/p>\n Calories: 120<\/span><\/p>\n Fat: 10g<\/span><\/p>\n Fiber: 2g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00bd lb green beans, trimmed \u00c2\u00bd lb yellow wax beans, trimmed 3 Tbsp. walnut oil Salt and black pepper \u00c2\u00bc cup coarsely chopped walnuts \u00c2\u00a0 Preheat oven to 350\u00c2\u00b0F. Bring a medium saucepan of water to boil over high heat. Add beans. Return to a boil; cook for 2 minutes. Drain beans well; refresh by rinsing with cold water. Dry beans with a paper towel. \u00c2\u00a0Place beans in 13×9-inch baking pan. Drizzle with walnut oil and sprinkle with salt…<\/p>\n