These Baked Green Beans with Chocolate Picada make a great holiday side dish with a twist. The garlicky pesto-like sauce with almonds, parsley and chocolate gives roasted green beans an exciting makeover.
¼cupsliced almondlightly toasted and finely chopped
¼cupparsley leavesfinely chopped
¾ounceGreen & Black’s 85% Dark Chocolategrated
sea salt & black pepper
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Instructions
Preheat your oven to 425° F.
Start by making the garlic oil. Add olive oil and chopped garlic to a small pan. Heat slowly on low until the garlic is fragrant and softened but not browned/burned. Set aside.
Place a baking sheet in the oven to heat for 10 minutes.
Wash and trim the green beans. Dry thoroughly with paper towels or a clean kitchen towel.
Toss the dried beans with 1 tablespoon of the garlic oil, salt, and pepper.
Spread green beans onto the heated baking sheet in a single layer and bake for 10 minutes. Then toss the beans, sprinkle with parmesan and bake for another 5 minutes.
To make the chocolate picada, stir together finely chopped almonds, parsley, grated chocolate, salt and pepper with the remaining garlic oil in a small bowl.
Serve the baked beans with a generous drizzle of picada. Any remaining picada also tastes great with poultry. Perfect, if you are serving this as a Thanksgiving side dish.
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