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Sesame and Cumin Roasted Green Beans with Tahini Sauce
Roasting coaxes the sweetness out of green beans and develops caramelized flavors in a way that steaming and blanching cannot. Here, drawing inspiration from a recipe by Eddie Hernandez and Susan Puckett, we toss beans with sesame and cumin seeds before roasting, then pile the lightly charred beans on top of a tahini sauce that’s bright with lemon and garlic. Keep an eye on the beans as they roast, as they can go from perfectly tender-crisp to mushy quickly.
4
Servings
Tip
Don’t bother stirring the beans as they roast. They’ll brown more deeply if they’re left alone, and as long as they’re spread in an even layer, they’ll cook evenly.
30 minutes
Ingredients
-
2
tablespoons lemon juice
-
1
medium garlic clove, finely grated
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the lemon juice and garlic; let stand for about 10 minutes.
