Fast, easy and so damn delicious!
It’s funny how certain foods come and go in our dining experience. Maybe you forgot about cooking something, or ran out of the major ingredient and suddenly months later you realize you haven’t made that dish in a while.
I used to eat a lot of green beans, but the reason I stopped is because I used to steam them in a bamboo steamer. Several years ago the one I had finally fell apart and I simply never got around to buying a new one in Toronto’s China Town.
Last year I found a recipe online for oven-roasted green beans and decided to make my own variation.
My partner and I were hooked. In fact I only got one serving of these delectable beans because he sat down and promptly ate about two servings in one sitting! I’m really glad he loves my cooking, but I certainly had words with him about making sure he leaves me some of the really good stuff. 🙂
A couple of months ago I finally bought a brand-new bamboo steamer. I decided it was time to make steamed green beans. They were so bland and boring. Never again!
Don’t get me wrong – a bamboo steamer is wonderful for so many vegetables and other ingredients. But once you’ve had my oven-roasted green beans, not only will you never go back to steamed or boiled beans, but you’ll be clamouring to make the recipe again as soon as possible!
There’s another wonderful reason for roasting beans in the oven. If you bought beans and maybe they’re not in the freshest condition you’re not going to see that once they’re cooked.
Lastly, I mentioned this recipe was easy. Honestly the most difficult part is cutting off the ends. But here’s my tip to make that even easier and faster:
Grab a small handful of beans, perhaps 10 to 15. Arrange them parallel to each other and slide all the ends up towards the edge of your chef’s knife. This doesn’t have to be perfect, just convenient. Secure the beans with the palm of your hand, carefully cut off about a quarter-inch from the ends. Voila! Now do the same with the other ends.
You can use curry, cumin or turmeric powder instead of chili powder. Powdered ginger will also work, but fresh ginger grated with a microplane zester would taste fresher and more vibrant. I would grate the ginger into the lime juice and then pour that over the beans before roasting.
Extra virgin olive oil or organic butter work well in place of coconut oil. Sometimes I like to drizzle a small amount of sesame oil to add a nutty flavour to the beans.
Speaking of nuts I have tried this recipe with both walnuts and almonds. The nuts add texture, but I prefer this recipe as I designed it without them.
However, when you serve the beans you can make them look even tastier by sprinkling a small amount of chopped nuts or sesame seeds over top as a garnish.
These are the same roasted green beans that I made for my last recipe, Drunk Pork Tenderloin.
Eat Well to be Well!