Roasted Maple-Mustard Green Beans
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- pinch cayenne pepper
- 1 pound green beans, stem ends snapped off
- 2 medium carrots, peeled and cut into matchsticks
- 1 tablespoon vegetable oil
- Table salt
- 1 tablespoon minced fresh parsley leaves
- 1. Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.
- 2. Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
- 3. Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.
- 4. Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.
maple syrup, mustard, grainy mustard, cayenne pepper, green beans, carrots, vegetable oil, salt, parsley
Taken from www.epicurious.com/recipes/member/views/roasted-maple-mustard-green-beans-52951661 (may not work)