- 1 lb crisp green beans
- 2 Tbsp olive oil
- 1 Tbsp red miso – strong stuff
- 1 tsp ground ginger
- 2 cloves of garlic
- 1/3 cup almonds
Thanksgiving! Probably my favorite holiday – you sit amongst loved ones and savor a feast of homemade dishes that have been tweaked and passed down through the years. What is not to like?
Speaking of loved ones, I’m more grateful than ever to spend the holiday with my family this year. I’ve become more and more situated in my own life, so it’s truly special when I’m reunited with my mom, dad, and sister.
Though I’m looking forward to spending time with my own family soon, I had a crazy good time with my boyfriend’s last weekend for his mom’s birthday.
His parents, brother, sister-in-law, and both of us ventured up to the Catskills for a fun fall weekend. (Can I please still call it fall? Winter-denial.) I loved spending every minute with them. We played card games, visited a local winery, and of course ate traditional mangú. (The recipe’s here, but hot dang, I’ve never seen a mountain of mangú before. Yum.)
Couldn’t ask for better people to spend time with.
So to show appreciation for good company, I highly recommend serving up this simple dish. Not only is it ridiculously easy to make, but the Asian, savory flavors add a nice contrast to traditional potatoes and candied yams. Plus, I can’t turn down anything with garlic.
1. Preheat the oven to 425° F.
2. Rinse off the green beans under cold running water. (You’re supposed to snap off the ends, but I was a little short on time. Either way works, in my opinion.) Mince the garlic, and let sit for at least 7 minutes to make the nutrients most heat-resistant. Coarsely chop the tasty almonds.
3. In a large cast-iron skillet or baking dish, toss the green beans with the olive oil, miso, garlic, and ginger. Roast for 10 minutes, or until just tender. Toss with chopped almonds, serve hot, and enjoy!