Green beans are one of the few vegetables I can actually get my boyfriend Ron to eat happily, and roasting them is his favorite way to eat them. The first time I roasted green beans they were roasted and then sprinkled with Parmesan cheese (I will be sure to post that recipe in the near future), so when I saw that the Cook’s Illustrated cookbook had several variations of roasted green beans I got quite excited! I chose these roasted sesame green beans to go alongside the ginger-hoisin glazed shrimp because I figured the flavors would go together perfectly, and they absolutely did! I love how roasting the green beans makes them slightly crispy, and adds just another layer of flavor to them. This is a wonderfully easy, but not boring at all, side dish- perfect for a busy weekday night!
Roasted Sesame Green Beans
1/2 tsp toasted sesame oil
2 tsp honey
1/4 tsp red pepper flakes
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 lb Green Beans, trimmed
1 Tbsp olive oil
1/2 tsp salt, plus more to taste
Freshly ground black pepper
1. Preheat oven to 450 degrees.
2. In a small bowl, mix together the sesame oil, honey, red pepper flakes, garlic and ginger. Set aside.
2. Line a baking sheet with aluminum foil, and on the baking sheet toss together the green beans and olive oil. Add the 1/2 tsp of salt, and mix together. Spread out in an even layer.
3. Place in oven, and bake for 10 minutes. Remove from oven, pour the garlic-ginger sauce over the beans, and toss with tongs. Place back in the oven and back for another 10-12 minutes, until the beans are starting to shrivel and are dark in spots.
4. Remove from oven, season with salt and pepper to taste, and sprinkle with the toasted sesame seeds. (You may use less than the entire 4 tsp of sesame seeds.)
Source: The Cook’s Illustrated Cookbook