Ingredients
3 tbsp vegetable oil
2 tsp Asian chili oil
1 tsp dark sesame oil
2 large/4 sml garlic cloves
1 lb green beans
2 tbsp sesame seeds
Coarse kosher or sea salt
Preparation
Combine vegetable, chili and sesame oils in a microwave-safe container. With the flat of a chef’s knife, smash the garlic cloves; remove and discard peel and add garlic to oil. Cover with a paper towel and microwave on full power for 30 seconds. let sit while you prepare the beans. Top and tail green beans, rinse them thoroughly and then whirl in a salad spinner to remove excess moisture. Pat completely dry with paper towels or a clean dish towel. preheat oven to 450 degrees. Spread beans out in one layer in two rimmed baking sheets. Remove garlic from oil and discard; drizzle oil over bean sand toss beans until all are coated with oil. Roast beans 15 to 20 minutes, depending on size, stirring and rotating pans halway through . Beans should be browned in spots and beginning to shrivel. Remove from oven and drain on paper towels. While beans are roasting, toast sesame seeds in a skillet over low heat, shaking pan and stirring frequently until fragrant; then remove from heat. Sprinkle hot means with sesame seeds and coarse salt to taste. store in the refrigerator. Serve at room temp.
