Roasted Maple-Mustard Green Beans for Two
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 2
Ingredients
1 ½ teaspoons maple syrup 1 ½ teaspoons Dijon mustard 1 ½ teaspoons grainy mustard Pinch cayenne pepper ½ pound green beans, stem ends snapped off1 medium carrot, peeled and cut into matchsticks1 ½ teaspoons vegetable oil Table salt 2 teaspoons 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.
Yield
Serves 2Ingredients
1 ½ teaspoons maple syrup
1 ½ teaspoons Dijon mustard
1 ½ teaspoons grainy mustard
Pinch cayenne pepper
½ pound green beans, stem ends snapped off
1 medium carrot, peeled and cut into matchsticks
1 ½ teaspoons vegetable oil
Table salt
2 teaspoons minced fresh parsley leaves
Ingredients
1 ½ teaspoons maple syrup
1 ½ teaspoons Dijon mustard
1 ½ teaspoons grainy mustard
Pinch cayenne pepper
½ pound green beans, stem ends snapped off
1 medium carrot, peeled and cut into matchsticks
1 ½ teaspoons vegetable oil
Table salt
2 teaspoons minced fresh parsley leaves
Ingredients
1 ½ teaspoons maple syrup
1 ½ teaspoons Dijon mustard
1 ½ teaspoons grainy mustard
Pinch cayenne pepper
½ pound green beans, stem ends snapped off
1 medium carrot, peeled and cut into matchsticks
1 ½ teaspoons vegetable oil
Table salt
2 teaspoons 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 oil, salt, and pepper 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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