Name: Air-Fryer Roasted Green Beans with Sun-Dried Tomatoes and Sunflower Seeds
Total time: 30 min
Ingredients: 1 pound green beans , trimmed and halved; 2 teaspoons extra-virgin olive oil; Salt and pepper; ½ cup torn fresh basil; ⅓ cup oil-packed sun-dried tomatoes , rinsed, patted dry, and chopped; 1 tablespoon lemon juice; 2 ounces goat cheese , crumbled (½ cup); ¼ cup roasted sunflower seeds

Why This Recipe Works

Just 12 minutes at a high temperature gave us bright, crisp-tender green beans that retained all of their grassy, sweet flavor. Now we had to do them justice with additions. Umami-rich sun-dried tomatoes and fresh basil gave the salad contrasting flavors: briny, sweet, and herbal. Goat cheese added creamy richness. In lieu of the almonds often paired with green beans, we turned to earthy sunflower seeds to finish the dish with a nutty crunch. Lemon juice brought clean acidity, and olive oil rounded out the punch for a simple dressing. With little work we had a green bean salad overflowing with flavors and redolent of a summer garden, a perfect match for all kinds of main dishes.

Instructions

Toss green beans with 1 teaspoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook green beans until crisp-tender, 12 to 15 minutes, tossing halfway through cooking.

Toss green beans with remaining 1 teaspoon oil, basil, sun-dried tomatoes, and lemon juice in large bowl. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with goat cheese and sunflower seeds. Serve.