Quarantinechef: roasted green beans

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I am not eating enough vegetables in quarantine, and most of my fruit is “fermented.” I’m not gonna change the fruit situation, but I can fix the vegetables with these perfect roasted green beans.

These green beans are almost better than the ribeye (almost).

These green beans are almost better than the ribeye (almost).

The green beans are dead simple to make and turn out perfectly every time. The recipe is from nom nom paleo - I own the cookbook, I love the site, and I highly recommend!

INGREDIENTS:

  • 1lb green beans

  • 2tbsp olive oil

  • 1tsp fish sauce

  • salt/pepper

  • 1/2 lemon or lime (only if you have one on hand - if I don’t have one, these are fine without)

INSTRUCTIONS:

  • Preheat oven to 450 degrees

  • Spread washed, trimmed green beans on a sheet pan (I line with foil to help with cleanup)

  • Pour on 2tbsp olive oil and 1tsp fish sauce and stir to coat

  • Sprinkle with salt and pepper

  • Put in the oven for 10min

  • Stir/flip the beans and then roast for another 10min

  • Remove from oven, squeeze citrus over the beans, and serve

PRODUCTION NOTES:

  • Instead of a pound of green beans, I usually grab the 12oz package of prewashed green beans - I’m trying to get in and out of the store as fast as possible. I guess I’m prioritizing “don’t get coronavirus” over “might get e coli from packaged veg”

  • Nom Nom Paleo recommends making sure the beans are dry, so I rinse and then let sit in a colander for a few minutes

  • Nom Nom Paleo also recommends coconut aminos as a possible alternative to fish sauce. I wonder if soy sauce would work if you want to make this fully vegetarian? You’re looking for something funky/umami-ish to spice things up

  • The cold green beans heat up well, or are totally perfect in a niçoise salad if you’re feeling French-ish