Roasted Sesame Green Beans

Last night, after putting Dylan to bed, Nick and I rode our bikes up to the fair. I wish I brought my camera to capture the rides at night but I’m happy the evening is reserved to memory only. I know it’s one of those nights I’ll think about this winter, or in fifty years, remembering how the music sounded, what the local food tasted like, and the carefree pitch black bike ride home.

Here are a few daytime glimpses into the fair and a great, straight forward, summer green bean recipe. My Dad said these beans taste like candy, in a good vegetable-candy sort of way, so I hope you enjoy them.

ROASTED SESAME GREEN BEANS:
from The Cook’s Illustrated Cookbook
serves 4

1/2 teaspoon toasted sesame oil
2 teaspoons honey
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 pound green beans, trimmed
1 tablespoon olive oil
salt
4 teaspoons sesame seeds, toasted

1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine oil, honey, pepper flakes, garlic, and ginger in a small bowl; set aside.

2. Line rimmed baking sheet with aluminum foil and spread beans on baking sheet. Drizzle with oil and, using hands, toss to coat. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Transfer to oven and roast for 10 minutes.

3. Remove baking sheet from oven. Pour garlic-ginger mixture over beans and, using tongs, toss to coat. Redistribute in even layer and continue to roast until beans are dark golden brown in spots and starting to shrivel, 10 to 12 minutes.

4. Season with salt to taste, transfer to serving dish, sprinkle with sesame seeds, and serve.