Tonight we had some steamed Edamame Dumplings with Ponzu Sauce from Trader Joe's. They were very yummy and we plan to purchase them again.
To go with them, I decided to make these Roasted Sesame Green Beans from Cook's Illustrated magazine. It's a simple recipe with a lot of flavor. We took the beans out of the oven 5 minutes before they were done because they were already blackening. The honey in the sauce caramelized it, making the green beans taste like spicy vegetable candy. Yes, you read that right. Spicy. Vegetable. Candy. They were really yummy. Probably won't make them again, but I would recommend them.
Oh and the tip the recipe provides about using aluminum foil? Definitely do it. The sauce would have been nearly impossible to scrape off of a pan.
Roasted Sesame Green Beans
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
1/2 teaspoon toasted sesame oil
2 teaspoons honey
1/4 teaspoon hot red pepper flakes
3 medium cloves garlic , minced (about 1 tablespoon)
1 teaspoon minced fresh ginger
1 pound green beans , stem ends snapped off
1 tablespoon olive oil
4 teaspoons sesame seeds (toasted)
1. Combine oil, honey, pepper, garlic, and ginger in small bowl; set aside.
2. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
3. Remove baking sheet from oven. Using tongs, coat beans evenly with garlic/ginger mixture; redistribute in even layer. Continue roasting until dark golden brown in spots and starting to shrivel, 10 to 12 minutes longer.
4. Adjust seasoning with salt and and toss well to combine. Transfer to serving dish, sprinkle with sesame seeds, and serve.
Yield: 4 servings