Servings: 8-10 servings
Prep Time: This all depends on how long it takes you to carve a pumpkin. :) Post carve? 5 minutes.
Total Time: 35 - 45 minutes
If you know you should eat more veggies, but HATE soggy greens, this recipe is for you. Roasting gives green beans a crisp crunch. Topping with sorghum adds texture and a serving of whole grains. (Plus did you know sorghum has more antioxidants than blueberries?) It’s a win-win!
You probably don’t think of green beans when you think of superfoods. They’re not very sexy, are they? But they’re tried and true - plus they’ve got vitamin K, vitamin C, folate, fiber, antioxidants and more. Green beans are a bit of a crossover between beans and vegetables, giving many health benefits of beans (fiber and minerals) while also being lower in calories and high in vitamins usually found in vegetables.
Sorghum is a little known grain that’s making a comeback. Sorghum is gluten free and non-GMO. It contain high levels of unsaturated fats, protein, fiber, and minerals phosphorus, potassium, calcium, and iron, but more impressively it has even more antioxidants than superfoods blueberries and pomegranates. Components in sorghum have also been linked to reducing the risk of skin and colon cancer, increasing cardiovascular health, and may help with weight loss.
When I heard all of these amazing benefits I wanted to find more ways to use this grain, and this recipe was born!
One of the biggest complains I hear about vegetables - how soggy they are. That’s why in this recipe we’re throwing them in the oven to keep them crunchy and delicious!
Rinse sorghum. Place it in a pan and fill with water until it is at least 2 inches above grains. Add salt. Bring to a boil, reduce to medium heat, and cook for about 45 minutes or until sorghum is tender but still chewy. Add more water if needed. Drain sorghum and set aside.
Preheat oven to 400. Place baking sheet in oven and allow it to heat up (about 5-10 minutes.) This keeps green beans from getting soggy.
Place green beans and ingredients in a bowl. Coat with olive oil, garlic, salt and pepper.
Arrange green beans in a single layer on the preheated pan.
Bake for about 10 minutes until they are crisp and tender.
Toss with sorghum (or not, if you don’t have or want it!). Taste and add additional salt and pepper - and enjoy!
1/2 cup sorghum
¼ teaspoon salt
2 pounds green beans, ends trimmed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
4 garlic cloves, crushed
Additional salt and pepper to taste