Got lots of Thanksgiving compliments on this recipe that I made with thin (fillet) green beans (not long beans). I added narrow strips of red sweet pepper for color. I microwaved the beans/peppers to soften (easier than boiling and no need to dry the beans). I used half of the butter (added a bit of olive oil), but all of the lemon juice, parsley, and dijon mustard. I mixed in toasted slivered almonds right before serving for crunch. The flavors complemented each other very well. I plan to make this recipe again just for us--in my microwave and then my toaster oven!
Roasted Long Beans with Herb Butter
Photo: Leigh Beisch; Styling: Dan Becker
Time: 1 hour. You can make this dish with regular green beans, but long beans look more handsome.
Yield: Serves 12
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Amount per serving
- Calories: 88
- Calories from fat: 60%
- Protein: 2.2g
- Fat: 6g
- Saturated fat: 3.7g
- Carbohydrate: 8.3g
- Fiber: 3.9g
- Sodium: 144mg
- Cholesterol: 15mg
- 2 garlic cloves, peeled
- 3/4 cup butter, softened
- 1 tablespoon Dijon mustard
- 1/2 cup roughly chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds yard-long beans (Chinese long beans) or regular green beans, ends trimmed
- Coarse sea salt (optional)
- 1. In a food processor, whirl garlic to finely chop. Add butter, mustard, parsley, lemon juice, kosher salt, and pepper; whirl until well blended. Transfer to a bowl.
- 2. Meanwhile, boil a quarter of beans at a time in a large pot of water until barely tender, about 3 minutes. Using tongs, immediately transfer beans to ice water and let cool, then transfer to a colander to drain.
- 3. Preheat broiler with 1 rack 5 to 6 in. from heat and another rack below it. Blot beans dry, then arrange lengthwise in 2 rimmed baking pans. Dot beans in each pan with about a quarter of butter.
- 4. Cook beans in oven 1 minute. Toss to coat with butter and switch positions of pans. Cook until top beans are blistered and speckled brown, 4 to 9 minutes. Remove top pan from oven, then broil second pan the same way.
- 5. Transfer beans to a platter and sprinkle with coarse sea salt. Serve with remaining butter if you like.
- Make ahead: Prepare recipe through step 2; chill butter and beans airtight up to 1 day.
- Note: Nutritional analysis is per serving.
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