My mom found this green bean recipe on Cooksillustrated.com, and thought it was GKC worthy. We love green beans anytime of year and this one is another good one to add to the repertoire.
tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
pinch cayenne pepper
1 pound green beans, stem ends snapped off
2 medium carrots, peeled and cut into matchsticks
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley leaves
Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.
Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.
Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.