Hazelnut Free Cilantro-Lime Roasted Broad Beans
Crunchy, zesty, and packed with bold flavor, these roasted broad beans are the kind of snack that disappears fast. Smoked paprika, cumin, and a hit of cayenne give them a smoky warmth, while fresh lime juice, lime zest, and chopped cilantro added right out of the oven make every bite bright and lively. The real secret is getting the beans as dry as possible before they go in — that extra step is what takes them from chewy to genuinely crispy. Tree nut allergies can make packaged snacks a minefield, but every single ingredient here is naturally free from those concerns, so you can munch without second-guessing the label. They roast up beautifully in a single layer and crisp even further as they cool, which means patience pays off. Serve them in a bowl at a party, pack them for an afternoon snack, or just eat them straight off the baking sheet — no judgment.
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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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