Roasted Green Beans with Pecorino and Pine Nuts

By lorik

High-quality olive oil makes a difference here. Shred the Pecorino Romano on the large holes of a box grater. To trim green beans quickly, line up a handful so the stem ends are even and then cut off the stems with one swipe of the knife.

Ingredients

• 1 1/2 pounds green beans, trimmed
• 5 1/2 tablespoons extra-virgin olive oil
• 3/4 teaspoon sugar
• Kosher salt and pepper
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest plus 4 teaspoons juice
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh basil
• 1 1/2 ounces Pecorino Romano cheese, shredded (1/2 cup)
• 1/4 cup pine nuts, toasted

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet.

2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting.

3. Meanwhile, combine garlic, lemon zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let mixture steep for 1 minute. Whisk lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture.

4. Transfer green beans to bowl with dressing, add basil, and toss to combine. Transfer to serving platter and sprinkle with Pecorino and pine nuts. Serve.


VARIATIONS:
Roasted Green Beans with Goat Cheese and Hazelnuts: Substitute orange zest for lemon zest; 2 tsp orange juice for 2 tsp lemon juice; minced fresh thyme for basil; 1/2 cup crumbled goat cheese for Pecorino; and hazelnuts, toasted, skinned for pine nuts.