I love green beans, they are a staple that appears on our table at the minimum of twice per week. When planning meals, I always try to have at least one green vegetable with every one of our suppers. I rotate brussels sprouts, green beans and broccoli, and as often as possible we have simple green salads with homemade dressings as well. For me green beans are possibly the easiest to prepare because I just buy super-washed, organic green beans and I roast them or quick steam them. Sometimes (fairly regularly) I even rely on frozen green beans to get me by until our next grocery trip. Once green beans are cooked but still crisp, they can be tossed with lemon zest and Parmesan cheese, or dressed with just a simple gob of butter and some salt and pepper, no matter how simple, they seem to always make our meal seem complete.
Although I typically think of green beans as a supper side, they also make great salads that can be served warm or cold. A green bean salad with red peppers and a basic vinaigrette or mustard dressing is an easy summer staple but this recipe has a delectable and exotic White-Miso Dressing that is absolutely mind blowing. Although I typically try to avoid soy, this dressing utilizes good quality, raw and organic white miso paste. Miso is a naturally fermented soybean paste that is a great source of vitamin k and protein, and since it is a living, fermented food, the enzymes and bacteria found in miso are great for your gastrointestinal health and immunity. (as long as you do not heat the miso it is a raw, LIVE food!) This detoxifying, dressing can be used on mixed greens or your favorite seasonal veg, or it can be served with salmon, chicken or your favorite protein.
Oven Roasted Green Beans with White-Miso Dressing
- 1 1/2 – 2 Pounds Green Beans, Trimmed and Washed
- 2 Tablespoons Butter or Olive Oil
- Salt and Pepper
White-Miso Dressing –
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon White Miso Paste (Raw & Organic)
- 2-3 Tablespoons Diced Red Onion (or shallot)
- 2 Teaspoons Fresh Grated Ginger
- 1 Garlic Clove, Grated
- 1/2 Teaspoon Raw Honey (or coconut sugar)
- 1 Teaspoon Toasted Sesame Oil
-Garnish with Seaweed sushi seasoning, toasted sesame seeds and sliced green onion.
- Pre-Heat Oven to 400 degrees. (F)
- Lay trimmed green beans out onto a baking tray.
- Blot with butter or drizzle with oil. Sprinkle with salt and pepper.
- Roast the green beans in the oven for 20-25 minutes or until tender but still crisp. (You can raise the heat if you want them a bit more charred)
- Combine dressing in a large bowl until smooth.
- Once green beans have cooled slightly toss them into the dressing.
- Serve warm or chilled.