Roasting green beans is a quick, easy and different way to prepare this vegetable, add some harissa paste and you have a side dish which ramps them up to be spicy and aromatic.
I first saw this method of cooking beans ages ago and have been
using it ever since – fabulous served alongside any grilled,
barbecued, pan-cooked or roasted meat, chicken or fish.
Roast Green Beans with Harissa
Dress them up by serving topped with crumbled feta cheese, toasted flaked almonds or chopped fresh coriander.
Serves 4 as a side dish
1-2 tsp harissa paste
500g green beans, trimmed
sea salt and freshly ground black pepper
1 Preheat oven to 220°C.
2 Place a good splash oil and harissa in a bowl and whisk to combine. Add beans and toss to coat.
3 Spread beans in a single layer on a baking tray and roast for 10-15 minutes or until beans are tender and wilted, toss half way through. Season with a good grind of salt and black pepper. Serve immediately.
Where did the ingredients for this dish come from:
Beans: Krismaw Gardens – Hastings; Harissa: Orcona Chillis ‘n
Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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