Peppery Roasted Haricots Verts with Orange Zest and Almonds
In this recipe our Four Peppercorn Blend seasons oven-roasted green beans crisp-tender. A final shower of Sliced Almonds, orange zest and Himalayan Sea Salt lends brightness and a bit of crunch.
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Ingredients
- 1 1/2 Pounds Fresh Haricots Verts, trimmed
- 1/4 Cup Sliced Almonds
- 2 Tablespoons Olive Oil
- 1 1/2 Tablespoons Balsamic Vinegar
- 1/2 Teaspoon Four Peppercorn Blend, ground
- 1 Teaspoon Fresh Orange Zest
- 3/4 Teaspoon Himalayan Pink Salt
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