When you roast a veggie, the heat of the oven tends to bring out the inner best: whatever sugars are in there will caramelize, the outside will get a bit crunchy, extra moisture will evaporate, concentrating flavors. This salad/side-dish is a combination of the yumminess of roasted veggies (in this case, green beans, but you could definitely make this with any roasted veg) plus a tangy, zippy vinaigrette. This will hopefully become one of your favorite sides; it definitely jumped right to the top at our house.
Beans and Scallions With Thai-Style Vinaigrette
4 - 6 servings Ingredients Veggies: 1 ½ pounds green beans, trimmed 6 scallions (whites and greens), cut into 2-inch pieces 4 tablespoons olive oil Salt and black pepper Vinaigrette:
2 T squeezed lime juice 2 T rice wine vinegar 1 scallion, cut into thin slices 2 teaspoons date sugar (or light brown sugar, if you don't have it) ½ teaspoon red-pepper flakes, plus more to taste 2 tablespoons fish sauce 1/4 cup coarsely chopped cilantro 1/4 cup coarsely chopped mint
Directions
Heat the oven to 375 degrees. Line a baking sheet with foil (for easy clean-up). Pile scallions and beans on the ban and toss with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly on the pan and roast until crisp and golden, about 25 to 45 minutes, tossing halfway through to ensure even cooking.
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
Once roasted and nicely browned in places, place the roasted veggies in a bowl and toss with the vinaigrette.
Enjoy!