Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.
Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.
The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.
Once roasted, the beans get tossed with the caper butter before being served.
Ingredients
1 pound fresh green beans, ends trimmed
2 teaspoons olive oil
kosher salt
freshly ground black pepper
2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened
1 1/2 teaspoons Dijon style mustard
1 1/2 teaspoons chopped fresh thyme (not packed)
2 teaspoons capers, drained and chopped
1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)
Directions
- Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
- Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
- Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
- Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
