I adapted a Cook’s Illustrated recipe today. This is the first time I’ve made good use of my online subscription. I like Cook’s Illustrated because they cover the basics so thoroughly. They’re the physicists of cooking: it’s all about first principles. Once you understand the essential building blocks you can go off an build anything you want.
They had a nice recipe for Mustard Maple Roasted Green Beans, which I used as a starting point for my own take.
My variation: dump 1-pound bag of green beans (washed & trimmed, if they don’t come that way) into a roasting pan. (As seen at right.)
Thinly slice a shallot and mix that in with the green beans.
Anoint the beans with oil (olive, preferably) and salt (sea, preferably).
Roast in an oven at 450 degrees (preheated, of course) for 10 minutes.
Meanwhile, mix together in a small bowl:
- 1 tbsp. Dijon mustard
- 1 tbsp. soy sauce
- 1 tbsp. maple syrup
I used sugar-free syrup to accommodate diabetes. Obviously, if no one in the family has sugar restrictions, you ought to use pure maple syrup, which is to imitation syrup as Degas is to velvet Elvis.
After the beans have roasted for 10 minutes, pull them out of the oven and pour the mustard-maple mixture over them. Mix together thoroughly and sprinkle liberally with paprika (or conservatively with cayenne pepper — I didn’t have any or I’d have used that instead).
Put back into the oven and roast another 10-12 minutes.
Serve and savor!