WHY THIS RECIPE WORKS: This technique for roasting green beans has a lot going for it: It’s super simple, it frees up your stovetop, and it gives mature supermarket green beans a flavor comparable to sweet fresh-picked beans. We knew the quick-cooking beans could only handle a short stay in the oven before they overcooked, so we ensured plenty of flavor-boosting color by tossing them with a touch of sugar along with olive oil, salt, and pepper. Spreading them on a baking sheet and sealing them under
aluminum foil allowed them to steam gently in the oven. Uncovering the beans for the final 10 minutes let the sugar caramelize, turning the beans an appealing blistered, speckled brown. To lift the flavorful beans to another level entirely, we tossed them with a warm orange vinaigrette and fresh chives and topped them with goat cheese and hazelnuts.
Serves: 4 to 6
Total time: 45 minutes
INGREDIENTS:
- 1½ pounds green beans, trimmed
- 6 tablespoons extra-virgin olive oil
- ¾ teaspoon sugar
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1 teaspoon grated orange zest plus 2 teaspoons juice
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons minced fresh chives
- 2 ounces goat cheese, crumbled (½ cup)
- ¼ cup hazelnuts, toasted, skinned, and chopped
INSTRUCTIONS:
- Adjust oven rack to lowest position and heat oven to 475 degrees. Toss green beans with 2 tablespoons oil, sugar, ¾ teaspoon salt, and ½ 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, stirring halfway through roasting.
- Meanwhile, combine garlic, orange zest, and remaining ¼ cup oil in large bowl and microwave until bubbling, about 1 minute; let steep for 1 minute. Whisk in orange juice, lemon juice, mustard, ¼ teaspoon salt, and¼ teaspoon pepper. Add green beans and chives and toss to combine.
Transfer to serving platter and sprinkle with goat cheese and hazelnuts. Serve.
VARIATION:
ROASTED GREEN BEANS WITH PECORINO AND PINE NUTS:
- Substitute 1 teaspoon grated lemon zest for orange zest, 4 teaspoons lemon juice for orange juice and lemon juice, chopped fresh basil for chives, ½ cup shredded Pecorino Romano cheese for goat cheese, and ¼ cup toasted pine nuts for hazelnuts.
