Roasted Green Beans with Pecorino and Pine Nuts
By Cristin WalshPublished on October 6, 2014
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
High-quality olive oil makes a difference here. Shred the Pecorino Romano on the large holes of a box grater. To trim green beans quickly, line up a handful so the stem ends are even and then cut off the stems with one swipe of the knife.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet.
- Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting.
- Meanwhile, combine garlic, lemon zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let mixture steep for 1 minute. Whisk lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture.
- Transfer green beans to bowl with dressing, add basil, and toss to combine. Transfer to serving platter and sprinkle with Pecorino and pine nuts. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Roasted green beans are often dry and leathery; we wanted earthy, sweet beans with moist interiors and just the right amount of browning. We start by roasting the beans, covered with foil, with a mixture of oil, salt, pepper, and sugar to let them gently steam for 10 minutes. The sugar promotes browning when we remove the foil to let the beans blister in the oven’s high heat. To add a lively bite to the flavorful beans, we toss them with a lemon vinaigrette and top them with salty, sharp Pecorino and crunchy pine nuts.
Before You Begin
High-quality olive oil makes a difference here. Shred the Pecorino Romano on the large holes of a box grater. To trim green beans quickly, line up a handful so the stem ends are even and then cut off the stems with one swipe of the knife.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet.
- Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting.
- Meanwhile, combine garlic, lemon zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let mixture steep for 1 minute. Whisk lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture.
- Transfer green beans to bowl with dressing, add basil, and toss to combine. Transfer to serving platter and sprinkle with Pecorino and pine nuts. Serve.
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