Lemony Roasted Green Beans with Hazelnuts and Black Garlic Dijonnaise
Green beans have never had it so good. Or so easy. This take on the classic holiday vegetable side dish happens in a flash. Roasted quickly in the oven on high heat, the beans are tender with touch of browning. The dipping sauce uses black garlic—it’s aged garlic that renders it a dark brown color and a lovely caramelized umami-filled flavor—any trace of that raw garlic smell is gone. Think of it as the best aged balsamic vinegar combined with roasted garlic. It’s available in Asian supermarkets or online—and will keep in the fridge. The dijonnaise also makes an amazing spread for sandwiches or a sauce for beef or pork tenderloin.
Serves 8
INGREDIENTS
1½ pounds green beans, trimmed
2 tablespoons olive oil
Salt and pepper
½ cup hazelnuts, toasted and roughly chopped
Zest of 1 lemon
Flaky sea salt, for finishing
Black Garlic Dijonnaise
6-7 cloves black garlic
¾ cup mayonnaise
¼ cup Dijon mustard
3 tablespoons whole grain mustard
Juice of 1 lemon
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ to ¼ cup extra virgin olive oil
METHOD
Preheat oven to 450F.
Arrange green beans on a parchment lined sheet pan. Drizzle with olive oil and add salt and pepper and toss to combine. Roast in oven for 12-14 minutes, tossing and rotating pan halfway, until tender and slightly charred in spots.
Meanwhile, make the dijonnaise. In the bowl of a food processor, add black garlic, mayonnaise, Dijon, whole grain mustard, lemon juice, salt and pepper and pulse to combine. With motor running, stream in olive oil and continue to process until smooth. Add more olive oil if necessary to achieve a smooth texture.
To serve, arrange green beans on platter, top with hazelnuts, lemon zest and finish with sea salt. Serve dijonnaise in bowl alongside.