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
veghead Posted: 11/27/09