Low Sugar Cilantro-Lime Roasted Broad Beans
Crunchy, smoky, and bright with citrus, these roasted fava beans are the kind of snack that disappears fast. Tossed in olive oil with cumin, smoked paprika, garlic powder, and a whisper of cayenne, they go into a hot oven until deeply golden and satisfyingly firm. The real magic happens at the end — a hit of fresh lime juice and zest plus a shower of chopped cilantro land on the beans straight out of the oven, so every bite carries that punchy, herby finish. Packaged snacks in this category almost always sneak in sweeteners or flavored coatings, but here every ingredient is exactly what it sounds like: spices, citrus, and good olive oil. Patting the beans completely dry before roasting is the key step that takes them from soft to genuinely crispy, so don't skip it. They crisp up even more as they cool, making them perfect for a party bowl, a lunchbox, or honestly just eating straight off the baking sheet.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) broad beans (fava beans), drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained broad beans on a clean kitchen towel or several layers of paper towels and pat thoroughly dry — the drier the beans, the crispier they will roast.
- 2
Transfer the dried beans to a large mixing bowl. Add the olive oil, cumin, smoked paprika, garlic powder, salt, and cayenne (if using), and toss until every bean is evenly coated.
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