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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.
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
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Preheat your oven to 190°c
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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.
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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.
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Line a baking tray with greaseproof paper and spread the beans across the baking sheet in a single layer.
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Be sure they are all flat, and none are stacked on top of each other. This is important so they all roast evenly.
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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.