Green beans. You can steam them, boil them, saute them, but these cooking methods score 3 out of 10 on the flavor scale if you ask me.
You have to oven roast them if you really want to see all of the green beans disappear off a plate.
This ultra simple recipe is deceptively flavorful. Yes, there are only a few ingredients, but the high oven temperature works perfectly to blister and wrinkle the oil coated beans to a deliciously nutty brown. The dark sesame oil has such an intense flavor, which always reminds me of the hot and sour soup I ate so many times at our local Chinese restaurant growing up. If you have a similar connection to a flavor memory, this snack will bring you right back to that happy place.
- 1 lb fresh green beans (not frozen), stem end trimmed off
- 1 Tbs dark sesame oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Preheat your oven to 450ºF while you trim off the stem ends of the green beans. Wash and thoroughly dry the beans.
Spread the beans on an aluminum foil lined baking sheet, then toss with the oil, salt, and pepper. Arrange the beans to fit on the baking sheet in a single layer. Cook for 10 minutes, then stir the beans and cook for another 5 to 10 more minutes, or until the skin is wrinkled and beginning to brown in places.
Let cool for a minute, add a dash more dark sesame oil, then commence super-sonic snacking.