Sweet & Spicy Farmer’s Market ((Sheet Pan)) Green Beans

Fresh­ly picked, ten­der green beans are one of my favorite gar­den ingre­di­ents (toma­toes, squash and herbs round our my favorites list — in case you were curi­ous).

Although there are many ways to pre­pare fresh green beans ((blanched in a sal­ad, steamed with lemon, boiled with pota­toes, pick­led, grilled, fried, sautéed…)) I decid­ed to oven roast them on a sheet pan with the rest of my farmer’s mar­ket haul.

I think sheet pan roast­ed veg­gies areas easy (plus one pan make clean-up a breeze)! Since I am roast­ing green beans, which are noto­ri­ous­ly tough and have lit­tle inher­ent mois­ture, I decid­ed to quick-steam them first, by quick I mean 3 min­utes. Well, that deci­sion added a pot to the clean­ing list — so clean­ing efforts just dou­bled ((sor­ry)). But, trust me, the result­ing  ten­der­ness of the green beans makes clean­ing an extra pot well worth it.

Once the green beans are bright green & ten­der, run them under cold water to stop the cook­ing process and set them aside to drain.

Chop remain­ing ingre­di­ents:

  • shal­lot, diced
  • heir­loom toma­toes, seed­ed & diced
  • habanero and/or Fres­no pep­pers (option­al but adds a nice pop of heat)
  • fresh gar­lic, fine­ly chopped
  • bacon (also option­al — but is bacon tru­ly ever “option­al”??)

Com­bine every­thing in a large mix­ing bowl.  Add your favorite brand of dijon mus­tard and a few spoon­fuls of brown sug­ar, along with some much need­ed sea salt & a dash of black pep­per. Toss to coat and pour every­thing onto the parch­ment paper-lined sheet pan.

Bake at 425° for 25–30 min­utes until bacon is crisp and toma­toes are begin­ning to caramelize.

Now before you start omit­ting the habanero — when fine­ly diced, this type of pep­per adds a pop of obvi­ous heat but also adds an unex­pect­ed­ly nice pep­per fla­vor. I rec­om­mend it — if you can han­dle a pick­led jalapeño, you can han­dle the heat that comes from these tee­ny bits of habanero.

Back to the sheet pan veg­gies. Thanks to the brown sug­ar, the veg­gies and bacon caramelize per­fect­ly. The salty bacon and the sweet heir­loom toma­toes go nice­ly with the heat of the habanero. I think this may be my new favorite way to eat green beans!

Farmer’s Mar­ket ((Sheet Pan)) Green Beans
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
163 calo­ries
26 g
4 g
6 g
5 g
1 g
197 g
187 g
17 g
0 g
4 g
Nutri­tion Facts
Serv­ing Size
197g
Serv­ings
4
Amount Per Serv­ing
Calo­ries 163
Calo­ries from Fat 50
% Dai­ly Val­ue *
Total Fat 6g
9%
Sat­u­rat­ed Fat 1g
4%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 1g
Monoun­sat­u­rat­ed Fat 3g
Cho­les­terol 4mg
1%
Sodi­um 187mg
8%
Total Car­bo­hy­drates 26g
9%
Dietary Fiber 5g
19%
Sug­ars 17g
Pro­tein 5g
Vit­a­min A
25%
Vit­a­min C
50%
Cal­ci­um
8%
Iron
7%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 1 lb fresh green beans, rinsed and trimmed
  2. 1 c heir­loom toma­toes, diced & seed­ed
  3. 3 T chopped shal­lots
  4. 2 cloves gar­lic, fine­ly chopped
  5. 1/2 fres­no chili pep­per, seed­ed and fine­ly chopped ((option­al))
  6. 1 small habanero pep­per, seed­ed and fine­ly chopped ((option­al))
  7. 2 strips smoked bacon (raw), chopped
  8. 3 T dijon mus­tard
  9. 1/4 c brown sug­ar
  10. 3 T canola oil
  11. salt and pep­per to taste
Instruc­tions
  1. Pre­heat oven to 425°. Line a bak­ing sheet with parch­ment paper and set aside. Using a steam­ing bas­ket, steam green beans for 3 min­utes or until ten­der but still bright green. Once the green beans are steamed, rinse with cold water and set aside to drain.
  2. In a large mix­ing bowl, com­bine all ingre­di­ents, toss­ing to coat.
  3. Spread veg­gies & bacon across the sheet pan in a sin­gle, even lay­er. Place in a pre­heat­ed oven and bake until bacon is crisp and veg­gies begin to caramelize, approx­i­mate­ly 30 min­utes. (Keep a close eye over the last 10 min­utes of cook­ing to make sure the veg­gies aren’t burn­ing).
  4. When veg­gies are slight­ly caramelized and bacon is crisp, cook­ing is com­plete. Remove from the oven and allow to cool for 5 min­utes before serv­ing.
  5. Serves 4
Adapt­ed from Food for a Year
beta
calo­ries
163
fat
6g
pro­tein
5g
carbs
26g
more
Adapt­ed from Food for a Year
Food for a Year: https://foodforayear.com/

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