Kitchenette

I know, I know. I am a big fat liar.

Just when I’d gone and told you that I hated vegetables, here I am posting a recipe for - what else? - a vegetable.

You and I don’t know each other very well yet, Internets, but you will quickly learn that I am funny that way. I became a total loser and got straight A’s all throughout high school just because someone told me I couldn’t do it. Spite is a perfectly good motivator as far as I’m concerned. Even if the person I’m spiting is, well… myself. And so it was that I discovered Cooks’ Illustrated’s recipe for Roasted Sesame Green Beans (that link will work only for subscribers of Cook’s Illustrated online…otherwise, see recipe below).

Up until this recipe, green beans have been, in the words of Mr. Darcy, “tolerable, I suppose, but not handsome enough to tempt me.” Dozens of weddings a la green beans almondine had convinced me that green beans were crunchy rubbery little suckers in need of a good douse of bacon fat (although, let’s be serious…what isn’t in need of a good douse of bacon fat?). These beans, though, are roasted and become caramelized and glorious. The honey makes them sweet, and the red pepper flakes add just a twinge of spicy goodness.

Add the toasted sesame seeds, and I am done for. My vegetable world view is shaken to its very core. First green beans - then what?

Internets, my limited rationalization cannot handle the possibilities.

P.S. They taste much better than the above photo makes them look, trust me!

Roasted Sesame Green Beans
adapted from Cook’s Illustrated

1/2 tsp toasted sesame oil
2 tsp honey
1/4 tsp hot red pepper flakes
3 medium cloves garlic, minced
1 tsp minced fresh ginger
1 lb green beans, ends snapped off
1 tsb olive oil
Table salt
4 tsp sesame seeds (toasted)

1. Combine sesame oil, honey, pepper flakes, garlic, and ginger and set aside.

2. With oven rack in middle position, heat oven to 450. Line a rimmed baking sheet with aluminum foil and spread beans on the sheet. Drizzle with olive oil and toss to coat. Sprinkle with 1/2 tsp salt, toss again, and spread out in an even layer. Roast for 10 minutes.

3. Remove beans from oven and toss with the mixture from step one. I found it easier to throw all the beans in a bowl for this step, rather than leaving them on the baking sheet and flinging green beans all over the place. Spread the beans on the baking sheet again and roast for 10-12 minutes longer, or until they are dark golden brown and beginning to shrivel.

4. Adjust seasoning with salt, transfer to a serving dish, sprinkle with sesame seeds, and serve.