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I adapted this recipe from one developed by Yotam Ottolenghi for roasted carrots. I made his recipe but had sauce leftover, so the next day I decided to toss it with some green beans and see how it tasted. It was delicious and a bit spicy! This is an easy way to put an exciting and different vegetable side dish on the table. You most likely do not have rose harissa in your pantry, but it is worth buying a jar for this recipe.
- 1 tsp ground cumin
- 1 tsp honey
- 1 TBS rose harissa (note that rose harissa is different from plain harissa; look for it online)
- 1 TBS unsalted butter, melted
- 1 tsp olive oil
- 1/4 tsp salt
- Pomegranate molasses
- Bunch of green beans, trimmed
Preheat oven to 400 degrees. If you have a convection roast feature on your oven, you can use that function here. Combine all ingredients except green beans and pomegranate molasses in bowl. Add green beans and toss well to coat. Spread green beans on baking sheet. Roast for about 10 minutes. Drizzle a little pomegranate molasses over beans to serve.