Oven Roasted Green Beans with Harissa

Oven Roasted Green Beans with Harissa

I could live on Moroccan food alone. The combination of flavors, the spices and the freshness of the food is so tantalizing. Oven Roasted Green Beans with Harissa are literally thrown together, baked for about 20 minutes and you have a delicious side dish ready to devour. You may have noticed the number of oven roasted vegetable dish’s on my blog and the thing I love about them is they can all be cooked at once in the oven. This is yet another dish that was inspired by my frequent visits to Moorish Blue, a wonderful Moroccan restaurant not far from where I live.

Oven Roasted Beans with Harissa

Serving Suggestions

Try this dish with some of the other Moroccan inspired dishes that I have shared recently such Oven Roasted Moroccan Cauliflower and Oven Roasted Moroccan Pumpkin, as they all really compliment each other. This dish would be perfect with  Low Carb Slow Cooker Syrian Lamb and Eggplant Tagine. It would also be amazing with my low carb version of Karen Martini’s Syrian Chicken, albeit Low Carb Syrian Chicken.

Making Your Own Harissa and Labneh

Cook these for between 15- 20 minutes, depending on whether you like your beans well done or a little more crisp. Don’t forget that you can also easily make your own Harissa to use in this recipe as well. I have just posted the recipe for Harissa on the blog so why don’t you try to make your own. Try serving this dish with Labneh on top, or smeared on the plate as a garnish. If you’re interested in making your own Labneh, check out this recipe as well. It’s really simple to make and so much cheaper than buying it. All you need is some natural yogurt or Greek yogurt, and time for it to drain. Trust me, you are never going to buy Harissa or Labneh again once you try these recipes. They are both really simple and cheap to make.

I hope you love this recipe as much as I do.
Happy cooking!

Kxx

Oven Roasted Harissa Beans

Oven Roasted Harissa Beans

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish, Vegetable
Cuisine: Gluten Free, Keto, LCHF, Low Carb, Sugar Free, Vegan, Vegetarian
Servings: 4 serves

Ingredients

  • 400 gms /14 oz green beans
  • 3 tablespoons Harissa or to taste
  • 2 tablespoons EVOO- extra virgin olive oil
  • 1 tablespoon pinenuts/slivered almonds
  • Labneh to serve- optional
  • salt and pepper to taste

Instructions

  • Preheat oven to 210 C/410 F fan forced
  • Trim the beans leaving them intact. Mix the Harissa with the olive oil and toss through the beans. Top with pinenuts or almonds.
  • Bake for about 15 minutes or until the beans are tender and browned slightly.

Recipe Notes

Method 1. Prepare the beans as minimally as you can by removing any stems 2. Mix the Harissa paste with the olive oil and brush/spread onto beans in a baking tray. 3. Sprinkle with pine nuts or nuts and cook in oven for 15-20 minutes. 4. Top with scoops of Labneh just prior to serving. Variations If you don't have Harissa, toss the beans with the olive oil and add 1 Tbspn Moroccan Spice Mix, 1/2 tspn onion powder and 1/2 tspn garlic powder. Cook and serve as per above.

Nutritional Information

Serving: 1serve | Calories: 96kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Fiber: 2g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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12 thoughts on “Oven Roasted Green Beans with Harissa”

  1. This recipe looks so easy and simple to make! Thank you so much for sharing. Cannot wait to throw these together for my family and friends the next time I have them over!

    1. Thanks. Make sure you try the oven roasted pumpkin dish as well. They go really well together. Karen

  2. Served these with the oven roasted pumpkin and cauliflower for a taste of Morocco. Delicious and easy. Added some pomegranate molasses just because I had some. Thanks for the inspiration!

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