Eosinophilic Esophagitis Friendly Balsamic-Rosemary Roasted Broad Beans
Total time40 min
Prep time10 min
Cook time30 min
4.9(17)
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Learn more →Ingredients
4 servings
- 2 cups shelled broad beans (fava beans), fresh or thawed from frozen
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
If using fresh broad beans, remove them from their pods. If the inner skins are thick and pale, blanch the shelled beans in boiling water for 2 minutes, then transfer to cold water and slip off the skins to reveal the bright green beans inside. Pat dry thoroughly with a clean towel — the drier the beans, the better they will roast.
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