If you want earthy, sweet green beans with moist interiors and just the right amount of browning, this roasted bean recipe from Cook’s Country does the trick. Because they are often dry and leathery; start by covering the roasting beans which are mixed with oil, salt, pepper, and sugar and let them gently steam for 10 minutes.
The sugar promotes browning when the foil is removed to let the beans blister in the oven’s high heat. To add a lively bite to the flavorful beans, toss them with a lemon vinaigrette and top them with salty, sharp Pecorino and crunchy pine nuts.
Salmon with Sautéed Tomatoes
- 1 ½ lbs. green beans, trimmed
- 5 ½ Tbsp. extra-virgin olive oil
- ¾ tsp. sugar
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1 tsp. grated lemon zest plus 4 tsp. juice
- 1 tsp. Dijon mustard
- 2 Tbsp. chopped fresh basil
- 1 ½ oz. Pecorino Romano cheese, shredded (1/2 cup)
- ¼ cup pine nuts, toasted
- Adjust oven rack to lowest position and heat oven to 475 degrees.
- Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet.
- Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting.
- Meanwhile, combine garlic, lemon zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let mixture steep for 1 minute. Whisk lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture.
- Transfer green beans to bowl with dressing, add basil, and toss to combine. Transfer to serving platter and sprinkle with Pecorino and pine nuts. Serve.
Recipe from Cook’s Country
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