Roasted Green Beans with Pecorino and Pine Nuts
Roasted green beans should be earthy and sweet, not drab and leathery. Time to find a foolproof method.
Why This Recipe Works
Roasted green beans are often dry and leathery; we wanted earthy, sweet beans with moist interiors and just the right amount of browning. We start by roasting the beans, covered with foil, with a mixture of oil, salt, pepper, and sugar to let them gently steam for 10 minutes. The sugar promotes browning when we remove the foil to let the beans blister in the oven’s high heat. To add a lively bite to the flavorful beans, we toss them with a lemon vinaigrette and top them with salty, sharp Pecorino and crunchy pine nuts.
© 2018 America's Test Kitchen. All rights reserved.