5 Ingredients or Fewer

Roasted Green Beans with Diced Dates, Garlic and Rosemary Marcona Almonds

March  2, 2016
0 Ratings
Photo by Mary Catherine Tee
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. Or quinoa. Or by themselves. If you can't find Marcona almonds, substitute slivered almonds and reduce almond quantity by half. —Mary Catherine Tee

What You'll Need
  • 1 pound fresh green beans, ends trimmed
  • 2 tablespoons olive oil
  • 2 cloves of garlic, smashed
  • 6 dates, pitted and diced
  • Pinch salt
  • 1/2 cup Marcona almonds
  • 2 teaspoons chopped fresh rosemary (or 1 tsp chopped, dried rosemary)
  • flake salt to taste (optional)
  1. Preheat oven to 375 degrees.
  2. In a cast iron skillet, heat olive oil over medium heat. Add garlic, stirring to coat in oil and saute for 1 minute.
  3. Add dates and green beans to the garlic-oil, stir to coat. Sautee, stirring occasionally, for 4 minutes, or until the beans start to sweat just a bit.
  4. Add salt, rosemary, and almonds, give one final stir to coat everything in the skillet, and pop in the oven.
  5. Cook for 20 minutes, stirring halfway through, or until the beans are slightly blistered and browned but still hold their form.
  6. Top with flaked salt to taste (optional) before serving.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • sexyLAMBCHOPx
  • Mary Catherine Tee
    Mary Catherine Tee
  • Josh Cohen
    Josh Cohen
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.

6 Reviews

LeBec F. March 3, 2016
mct, how clever of you! and a very flexible combo it would seem. I bet curry powder or cumin and coriander seeds would make a neat part of it too!
Mary C. March 4, 2016
Curry powder would be a great addition! It could easily be done tagine-style, too.
sexyLAMBCHOPx March 2, 2016
Yum, this looks delicious!
Mary C. March 2, 2016
Thanks! It was born out of using what I had on hand, as most great recipes do. :-)
Josh C. November 18, 2018
fyi, the procedure of this recipe does not mention the rosemary - i assume add it during step #4
Mary C. November 18, 2018
Yes, in step 4. Thanks for letting me know I forgot to add it in the steps. It’s updated now!