Boiled vegetables are rather boring. The water washes away flavor, and nutrients. Without careful timing the veggies come out limp and dull. Roasting on the other hand concentrates the flavors with the added bonus of some nice charring if you are lucky.
Roasted Sesame Green Beans
Prep time: 10 minutes
Total time: 25 minutes
- 3 lbs. fresh green beans, stem-end trimmed, cut into 2″ pieces
- 1 Tbsp. olive oil
- 1 tsp. toasted sesame oil
- 1 Tbsp. white sesame seeds, toasted
- kosher salt and cracked black pepper
- Preheat oven to 450°F with rack in the middle position. Line a half-sheet pan with aluminum foil (for easy clean-up).
- Toss green beans with olive oil and scatter between two unlined sheet pans. Better to have overlapping beans than everything squished into a single layer. Sprinkle with about 1 teaspoon of kosher salt. Transfer to the oven and cook for 5 minutes.
- Swap and rotate the sheet pans. Return to the oven for an additional 5 minutes.
- Remove pan from the oven to a cooling rack. Drizzle with sesame oil, sprinkle with toasted sesame seeds and freshly ground black pepper. Transfer to a serving dish and enjoy.
After trimming the green beans I use a salad spinner to rinse off any dust that clings to them. Fill the salad spinner with water, add the beans and swish them about. Lift out the perforated basket and dump the water. Refill with water and repeat until the water runs clean. Then give the beans a couple of spins to get rid of excess moisture. You’ll want to keep a hand on top of the spinner though or it might fling itself off the counter.
I referenced a recipe from Cook’s Illustrated when I started this and ended up only using the cooking temp/times.