Roasted Broad Beans Recipe

Roasted broad beans are so versatile, they make a great snack or can be added to salads and other veggie mains to add some crunch. And this roasted broad beans recipe can be simplified in terms of flavours, or adapted to make them more indulgent to complement whichever dish you want to include them in or pair them with.  

Served here with roasted sprouts.

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Nutritional Information  

Each serving contains 276 calories, 20g of protein and 19g of fibre. You’ll also get 5mg of iron, your full recommended daily amount of B1, 95% of your daily B2, and over 80% of your daily B6 and folate.

Ingredient Choices and Substitutions  

Mine are roasted here in garlic and nutritional yeast, but you can also opt to cook them in plain salt and pepper to make a simple crispy snack. Alternatively, you can add some vegan parmesan to make them more indulgent too.  

You can use fresh or frozen broad beans for this recipe, but I’ve based these instructions on using frozen as fresh broad beans have a very short season. But, if you are using fresh, follow these steps to prep:  

The first step is to wash and shell your broad beans. The pods are easy to separate and the beans come out easily. I try to enlist my kids to help with this tedious task. 

The pods are easy to peel and you can put the beans into a mixing bowl as you go. Rinse the beans with cold water and pat them dry with a paper towel. 

How to store and do they keep?  

If you happen to have any leftovers, wait until they cool and transfer them to some Tupperware or an airtight container for up to two days.  

Crispy Roasted Broad Beans Recipe  

These roasted broad beans make a delicious crispy snack or salad topper, or add some added crunch to a roasted vegetable bowl.  

This recipe is gluten free, dairy free, soy free, nut free and vegan friendly. 

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Crispy Roasted Broad Beans Recipe

These roasted broad beans make a delicious crispy snack, salad topper or adds some added crunch to a roasted vegetable bowl.

Course Snacks

Cuisine Other

Keyword Roasted Broad Beans

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 276 kcal

Ingredients

• 2 cups shelled broad beans
• ½ tablespoon extra virgin olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tsp garlic & herb nutritional yeast optional
• ¼ tsp dried garlic optional

Instructions

1. Preheat your oven to 190°c

2. If using frozen, defrost them before starting this recipe. If you need to do this quickly, submerge them in a pot/ bowl of boiling water for one minute and cool immediately by rinsing them under a cold tap. Dry then continue to prep them.
3. Add the broad beans to a bowl, combine the dried garlic and olive oil. Add this mixture to the beans along with salt and ground black pepper and nutritional yeast. Toss to coat all the beans.
4. Line a baking tray with greaseproof paper and spread the beans across the baking sheet in a single layer.
5. Be sure they are all flat, and none are stacked on top of each other. This is important so they all roast evenly.
6. Place the pan with the beans into the hot oven. Roast the beans for 10 minutes, then stir them around, so the other side cooks. Roast for an additional 10 minutes or longer. The beans will vary in size; if you have a lot of larger beans, they will need more cooking time to roast.

Serve and enjoy!

Until tomorrow, 

Sophie 

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