Roasted Green Beans with Goat Cheese and Hazelnuts

Ingredience

1½ pounds green beans, trimmed

5½ tablespoons extra-virgin olive oil, divided

¾ teaspoon sugar

1 teaspoon kosher salt, divided

¾ teaspoon pepper, divided

2 garlic cloves, minced

1 teaspoon grated orange zest plus 2 teaspoons juice

2 teaspoons lemon juice

1 teaspoon Dijon mustard

2 tablespoons minced fresh chives

2 ounces goat cheese, crumbled (½ cup)

¼ cup hazelnuts, toasted, skinned, and chopped

Pokyny

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Combine green beans, 1½ tablespoons oil, sugar, ¾ teaspoon salt, and ½ teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet.

2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting.

3. Meanwhile, combine garlic, orange zest, and remaining ¼ cup oil in medium bowl and microwave until bubbling, about 1 minute; let steep for 1 minute. Whisk orange juice, lemon juice, mustard, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into garlic mixture.

4. Transfer green beans to bowl with dressing, add chives, and toss to combine. Transfer to serving platter and sprinkle with goat cheese and hazelnuts. Serve.

Poznámky

WHY THIS RECIPE WORKS For tender green beans with a hint of flavorful browning, we developed a hybrid method—first steaming the beans under a foil cover and then removing the foil and allowing them to roast. Adding a bit of sugar to the beans promoted the browning and blistering we wanted in the oven’s high heat. Tossing the beans with a light citrus dressing and goat cheese brightened their flavor, while toasted hazelnuts provided a welcome crunch.

To trim green beans quickly, line up a handful so the stem ends are even and then cut off the stems with one swipe of the knife.

Roasted Green Beans with Almonds and Mint

Omit orange zest and juice, substitute with 1 teaspoon grated lime zest and 4 teaspoons lime juice; ¼ cup torn fresh mint leaves for chives; and ¼ cup whole blanched almonds, toasted and chopped, for hazelnuts. Omit goat cheese.

Roasted Green Beans with Pecorino and Pine Nuts

Omit orange zest and juice, substitute with 1 teaspoon grated lemon zest and 4 teaspoons lemon juice; 2 tablespoons chopped fresh basil for chives; 1½ ounces Pecorino Romano cheese, shredded, for goat cheese; and ¼ cup pine nuts, toasted, for hazelnuts.