Dry Cooked Green Beans w/ Herb Dijon Glaze

Here is a super-fall, probably-getting-served-at-Thanksgiving, delicious side dish. This glaze is so tangy and so bomb. I have feeling I'm going to be making it a lot and eating it on everything. In the recipe I posted below, I list off a bunch of herbs that I threw in to my sauce. These are not necessary. Use whatever you got.

I served this with sauteed mushrooms and mashed potatoes and the VegFam devoured all of it.




1 lb green beans, trimmed
3 tsp cornstarch
2 c vegetable broth
2 1/2 tbsp stone ground mustard
1 tsp lime juice
3 tbsp minced onion
1 garlic clove, minced
a pinch of basil, oregano, dill, Italian seasoning, rosemary, marjoram, sage, tarragon, thyme
salt, to taste
  1. Preheat the oven to 350 and cook the green beans dry. 
  2. While the green beans are in the oven, whisk together the cornstarch, broth, and mustard. 
  3. Bring that to a boil with the remaining ingredients and reduce the heat to allow the mixture to thicken into a glaze. 
  4. Once its to a consistency that pleases you, transfer the glaze into a bowl. Pull the green beans out of the oven and finish them off in the same pan that you made the glaze. When they are as done as you like, serve and eat.  

Comments

Popular Posts