Roasted Maple-Mustard Green Beans
In search of a green bean recipe that would breathe life into out-of-season vegetables, we discovered that roasting in a 450-degree oven with only a handful of ingredients transformed aged specimens into deeply caramelized, full-flavored beans.
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
pinch cayenne pepper
1pound green beans , stem ends snapped off
2 medium carrots , peeled and cut into matchsticks about 2 inches long and 1/4 inch thick
1 tablespoon vegetable oil
Table salt
1 tablespoon minced fresh parsley leaves
1. Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.
2. Line rimmed baking sheet with aluminum foil; arrange beans and carrots 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 and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.
4. Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.
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