Roasted Green Beans with Pecorino and Pine Nuts

WHY THIS RECIPE WORKS Roasted green beans can be dry and leathery; we wanted earthy, sweet beans with moist interiors and just the right amount of browning. We started by roasting the beans covered to allow them to steam and soften slightly. A mixture of oil, salt, pepper, and sugar seasoned them thoroughly; the sugar also promoted flavorful browning once we uncovered the sheet. To add a lively bite to the blistered beans, we tossed them with a lemony vinaigrette, microwaving garlic and lemon zest with oil to bloom their flavors and tame the garlic's raw bite. We topped the beans with salty, sharp Pecorino and crunchy toasted pine nuts. Use the large holes of a box grater to shred the Pecorino.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Toss green beans with 1 tablespoon oil, sugar, 1/4 teaspoon salt, and 1½ teaspoon pepper. Transfer to rimmed baking sheet and spread into single layer.

Step 2

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, stirring halfway through roasting.

Step 3

3. Meanwhile, combine garlic, lemon zest, and remaining 3 tablespoons oil in medium bowl and microwave until bubbling, about 1 minute. Let mixture steep for 1 minute, then whisk in lemon juice, mustard, 1/8 teaspoon salt, and 1/4 teaspoon pepper until combined.

Step 4

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