I’ve had this recipe banging around my ‘to try’ file for so long I can’t recall where I found it. A quick search o’ the usual suspects came up nada; and a turn to da Google gave me a hit from the Hunstville, Alabama Times (!) Now, I like to think of myself as well-informed, and I DO follow multiple news sites and papers of different viewpoints, regions, and countries; but I have NO. IDEA. IN. THE. WORLD. what would have brought me surfing to the Times of Hunstville, Alabama, fine media source though I am sure it be.
STILL. There was the recipe, and Rich does like a nice honey-mustard.
I wish I could tell you that THAT was reason enough to try this baby out on the last of a bag of haricots vert; but, while it WAS a consideration, the thing that tipped this tasty little dish over the precipice from ‘to try’ to ‘done dat’ was that the beans are roasted in a 450º oven, by happy coincidence, EXACTLY the temp I needed for a salmon experiment (more on THAT next week).
I DO love it when a plan comes together…
And, truly, Rich LOVED these beans, so good for me and the Times of Huntsville, Alabama.
•2 bags (16 ounces each) frozen green beans
•2 tbsp olive oil
•2 tbsp coarse-grain mustard
•2 tbsp honey
•1 tbsp soy sauce – I use lower salt
•1/2 tsp salt
•Freshly ground pepper
Note: I love the tiny haricots verts, but perhaps regular beans would be more suitable for the roasting time I also did not thaw mine first, ‘cause the recipe didn’t say, but I think it worked out because the dusting of frost on the beans combined with the olive oil to make an almost paste coating each bean – no doubt a good thing for the high temperature roasting.
Heat oven to 450º.
Place the green beans in a large bowl and toss with the oil to coat.
Divide the green beans between two baking sheets lined with foil. Bake until the green beans are browned and tender, stirring every 5 minutes, for 15-20 minutes.
Stir together the mustard, honey, and soy sauce in a bowl.
When the beans are cooked, divide the honey mustard mixture between the two baking sheets of beans and toss to coat.
Return beans to the oven for four minutes.
Remove and season with salt and pepper to taste.
SO. The recipe claims that 2 pounds of green beans thus prepared serves eight. Mebbe. I think it’s far more realistic (and convenient) for most dinner applications to cut this recipe in half, using one bag o’ beans and one baking pan. I was a touch light on the green beans, using up the last of a bag, so transferred beans and glaze to a smaller pan for the last bit o’ roasting. Still tasty.