Do you roast your green beans yet?

For everyone who thinks they don’t like green beans: try roasting them in the oven and then come back to me.

I used to fall into that category myself; I always loudly proclaimed that I didn’t like green beans. Sure, buried under lots of peanut sauce as part of gado gado, but otherwise green beans never really appealed to me. They’re not exactly disgusting, but you can’t really call a boiled green bean delicious either, can you? Fine at best, somewhat boring. Hardly worth putting in your mouth, then.

Have you been to Kaagman & Kortekaas in Amsterdam yet?

Into the oven

How you prepare something is, of course, always important, especially when it comes to vegetables. The cooking method can make the difference between overcooked, limp mush and a dish you’ll enjoy for days. When it comes to green beans, I think it’s crucial not to put them in boiling water, but in the oven, with a generous amount of oil. This makes them wonderfully crispy and gives them a much deeper flavor. Et voilà, your new favorite vegetable dish is a fact.

In principle, you can take it in any direction. Just olive oil and salt are enough for a lovely crispy side dish alongside a piece of fish, or toss them through your salad. A little thinly sliced garlic certainly won’t hurt either, and if you want to finish them with some lemon juice or Parmesan cheese, go right ahead. Pine nuts or some chopped nuts are also delicious for extra crunch.

Asian-style

Prefer to take the Asian route? Then use sesame oil and add garlic and ginger; optionally finish with some toasted sesame seeds. It’s important that the oven is piping hot (220-230ºC) and that the beans are well coated in oil beforehand. Roast them for 10 to 12 minutes until they’re nicely browned and charred. Want to take it one step further? Then roast sugar snaps and snow peas alongside the green beans for the ultimate legume salad.