500g (1 lb) green beans topped and tailed
About 1 tablespoon olive oil
Salt and black pepper to taste
2 tablespoons honey or silan (date honey)
2 tablespoons soy sauce
4 cloves of crushed garlic
2 tablespoons orange juice
1 teaspoon finely grated ginger
½ teaspoon sesame oil
HOW TO DO IT
1. Preheat oven to 220°C (425°F)
2. Line a baking tray with baking paper and spread the olive oil evenly. Spread beans out and roll them around in the oil so they are evenly coated. Sprinkle with a little salt and pepper. Roast for 10 minutes.
3. While the beans are roasting, mix together the remaining ingredients – honey/silan, soy sauce, garlic, orange juice, ginger and sesame oil in a small bowl.
4. Remove beans from oven and coat them evenly with the sauce. Return the tray to the oven and bake for another 5-10 minutes. For firmer, juicier beans, only bake for 5 minutes. If you prefer the beans a lot softer, then bake for 10 minutes. I recommend 5 minutes.
Serves about 6 as a side dish.
This can be served hot or room temperature.