I hosted Book club recently and it was at the odd hour of 4 p.m. Since it was in between meals I decided to make some finger food appetizers. I was going to make some tempura green beans from the New York Times that I pinned for one dish. However, since I do not have a subscription, the recipe disappeared. It was no matter though, I was running late and did not have the time to fry, plus my house would be stinky if I did.
I decided to roast the beans instead and it was just plain tasty! As was this sauce! I am pretty sure this was the same sauce that went with the original recipe, but unfortunately I cannot check it. Anyway, Gentleman Caller came over after for leftovers and wanted to drink this sauce. It would be really yummy to dip chicken fingers in it. I am going to try that soon!
Make this, it would be great for asparagus too! A perfect healthy party appetizer or side dish. One day I will try the tempura, but for now, I am so happy about this change in plans! Full recipe below, I was so busy there is no montage!
Roasted Green Beans with Spicy Mustard Dipping Sauce
1 lb. fresh green beans
2 tbsp. olive oil
1 tsp. garlic salt
salt and pepper to taste
Preheat oven to 425. Toss fresh green beans in olive oil, salt and pepper and a tsp. of garlic salt. Roast in the oven for 30 minutes.
Dipping sauce:
¼ cup Dijon mustard
2 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon hot sauce or more to taste
Combine ingredients in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes.
Preheat oven to 425. Toss fresh green beans in olive oil, salt and pepper and a tsp. of garlic salt. Roast in the oven for 30 minutes.
Dipping sauce:
¼ cup Dijon mustard
2 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon hot sauce or more to taste
Combine ingredients in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes.
Happy Cooking!
Missy
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