Sesame Roasted Green Beans

Make Sesame Roasted Green Beans: roast tender green beans with soy, garlic, and sesame in 30 minutes.

Ingredients

• 1 lb. green beans ($1.89)
• 1 Tbsp cooking oil ($0.04)
• 1 Tbsp soy sauce ($0.06)
• 2 cloves garlic ($0.16)
• 1 Tbsp toasted sesame oil ($0.24)
• 1 tsp sesame seeds ($0.06)

Instructions

Step 1: Preheat and prep the beans

Preheat the oven to 425ºF, then wash the green beans under cold water and trim off the stems so each bean is clean and ready to roast. Finely mince the garlic so it will disperse and flavor the beans evenly during roasting. Keep the trimmed stems in a small pile off to the side or discard them; the goal here is clean, trimmed, vibrant green beans and evenly minced garlic ready to be mixed.

Step 2: Toss the beans with oil, soy, and garlic

Line a large rectangular baking sheet with a single sheet of parchment paper for easy cleanup, then add the trimmed green beans to the sheet. Scatter the minced garlic over the beans and drizzle the cooking oil and soy sauce over everything, then use tongs to toss and turn the beans on the parchment until every bean is evenly coated in the glossy soy-oil-garlic mixture and arranged in a single, even layer. The visual result is a uniform, slightly glossy bed of green beans primed to roast.

Step 3: Roast, finish with sesame, and return to the oven

Roast the prepared beans in the fully preheated oven for 15 minutes until they begin to soften and the first hints of blistering appear at the edges. Remove the tray, immediately drizzle the toasted sesame oil over the hot beans and sprinkle with the sesame seeds, then stir gently with the same tongs so the sesame oil and seeds coat the beans. Return the tray to the oven and roast for an additional 5 minutes, watching for light browning and blistered skins on some beans—those caramelized spots are the target.

Step 4: Serve immediately, hot and glossy on the baking sheet

Transfer or present the finished beans on the same rectangular parchment-lined sheet (or leave them on the sheet used for roasting) and serve hot. The final dish should be glossy with toasted sesame oil, studded with tiny golden sesame seeds, with a mix of blistered, slightly charred edges and tender centers—serve straight away for best texture.

Notes

• Trim and dry the beans well to ensure roasting instead of steaming.
• Add toasted sesame oil at the end to preserve its aroma and flavor.
• Roast in a single layer; if needed, use multiple baking sheets.
• For a gluten free version, swap soy sauce for tamari.
• Reheat in a hot oven or skillet to restore crisp edges.