Our family recently took a vacation to Los Angeles, and while we were there, we discovered Meyer lemons. If you are from Southern California, these might not be news to you. But here in Arkansas, we don’t have Meyer lemon trees in our yards! Right outside our room were 2 Meyer lemon trees, so we were able to enjoy them for the entire week.
I was on vacation and didn’t do much cooking, but we put them in all sorts of drinks! Here’s a lovely ice water with Meyer lemon.
Meyer lemons, a cross between a lemon and a mandarin orange, are sweeter than regular lemons, but tarter than oranges. They kind of even have a floral taste. I just spotted them this week at my local Sam’s club, so I grabbed a package and used one for these green beans (I actually used haricot vert, also from Sam’s). So fresh tasting. If you can’t find Meyer lemons, regular lemons will work just fine.
Meyer Lemon and Garlic Roasted Green Beans
1 pound green beans
olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, minced
zest and juice of one Meyer lemon
Preheat oven to 425°.
Place washed and dried green beans on a sheet pan. Drizzle with olive oil (about 2 tablespoons). Sprinkle with salt and pepper. Roast green beans for 10-15 minutes, or until lightly browned and tender. Add the garlic, lemon zest, and lemon juice to the green beans and roast them for another 2-3 minutes, just until the garlic is not raw. Serve immediately.
