Roasted Maple-Mustard Green Beans
By America's Test KitchenPublished on November 10, 2011
Time
55 minutes
Yield
Serves 4
Ingredients
1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon grainy mustard pinch cayenne pepper 1 pound green beans, stem ends snapped off2 medium carrots, peeled and cut into matchsticks1 tablespoon vegetable oil Table salt 1 tablespoon minced fresh parsley leaves
Before You Begin
Cut the carrots into matchsticks about 2 inches long and 1/4 inch thick.
Instructions
- Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.
- 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.
- 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.
- Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.
Time
55 minutesYield
Serves 4Ingredients
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
pinch cayenne pepper
1 pound green beans, stem ends snapped off
2 medium carrots, peeled and cut into matchsticks
1 tablespoon vegetable oil
Table salt
1 tablespoon minced fresh parsley leaves
Ingredients
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
pinch cayenne pepper
1 pound green beans, stem ends snapped off
2 medium carrots, peeled and cut into matchsticks
1 tablespoon vegetable oil
Table salt
1 tablespoon minced fresh parsley leaves
Ingredients
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
pinch cayenne pepper
1 pound green beans, stem ends snapped off
2 medium carrots, peeled and cut into matchsticks
1 tablespoon vegetable oil
Table salt
1 tablespoon minced fresh parsley leaves
Why This Recipe Works
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.
Before You Begin
Cut the carrots into matchsticks about 2 inches long and 1/4 inch thick.
Instructions
- Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.
- 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.
- 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.
- Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.
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