I don’t know if I could turn on my oven to make these Miso Roasted Green Beans this week. Last week, when our CSA delivered sweet little tender green beans, it was cool enough for roasting. We loved this easy preparation so much that I made it twice in as many weeks, but right now I only want to eat watermelon and ice cream. So, make these beans, but make them when it isn’t blazing hot out. They’re all kinds of tangy and savory and addictive.
For the record, I do realize that our own little Northwest mini-heatwave is nothing compared to what the rest of the country’s been slammed with this summer, but we’re tender and pasty here, so I think it is ok for us to lie on the floor and eat ice cream sandwiches while watching the olympics because it is too hot for anything else.
Miso Roasted Green Beans
Yield: 4-6 side servings
1-1/2 Tablespoons olive oil
1-1/2 Tablespoons lemon juice
1 Tablespoon miso paste (I used red miso because that’s what I had)
Salt and pepper
1 pound green beans, washed and ends trimmed off
Preheat the oven to 450°. Line a baking sheet with a silpat (or go without but be ok with some cleanup). In a small bowl or liquid measuring cup, combine the olive oil, lemon juice, miso paste, and a pinch of salt and pepper and stir with a fork. Put the green beans on the baking sheet, pour the miso mixture over the beans, and mix everything well with your hands to make sure the sauce is evenly distributed.
Roast the beans for 18-20 minutes, stirring halfway through. They should be a bit shrively, but not burned.