Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Wednesday, February 12, 2020

Roasted Green Beans with Spicy Rose Harissa Sauce



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.

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