Heart-y Artichokes, Green Beans, and Leeks
Artichoke hearts, leeks, and green beans are roasted in the oven to a crispy perfection and are then topped with a sprinkling of pistachios and pomegranate seeds. With such a combination of flavors and textures, no two bites will ever be the same.
This recipe comes to us from Joy Bauer’s book Yummy Yoga: Playful Poses and Tasty Treats.
Photo credit: Lucy Schaeffer.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
Serves 6
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, finely chopped (or ¼ teaspoon garlic powder)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 to 5 cups fresh green beans
- One 14-ounce can quartered artichoke hearts, drained, rinsed, and patted dry
- 2 or 3 leeks, sliced and cleaned (use only the white and pale green parts)
- Nonstick oil spray
- ½ cup pomegranate seeds
- ½ cup roasted pistachio nuts, shelled
Directions:
Preheat the oven to 425°F. Combine the olive oil, lemon juice, garlic, salt, and pepper in a mixing bowl. Add the green beans, artichokes, and leeks. Stir to coat evenly.
Mist a baking sheet with oil spray and spread the mixture on the sheet in a single layer. Roast for about 20 to 25 minutes or until the vegetables are slightly browned and crispy. (I think they’re extra delicious when the edges get super crisp!)