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Roasted Long Beans with Orange-Miso Butter

Servings: 6 to 8

Orange juice, miso, and butter infuse long beans with a sweet and nutty flavor.


  • 1-1/2 lb. long or green beans, trimmed
  • 1-1/2 Tbs. peanut oil
  • Kosher salt
  • 2 Tbs. fresh orange juice
  • 2 Tbs. white miso
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. plain rice vinegar
  • 1 tsp. soy sauce; more to taste
  • 1 tsp. dark brown sugar
  • Toasted sesame seeds
  • Finely grated orange zest


  • Position a rack in the center of the oven, and heat the oven to 425°F.
  • Put the long beans on a large rimmed baking sheet. Toss with the oil and 1/2 tsp. salt until well coated. Spread the beans evenly on the baking sheet (it’s OK if the beans overlap a bit). Transfer to the oven, and roast until just beginning to soften, about 15 minutes. Toss and continue to roast until the beans are crisp-tender, 6 to 8 minutes more.
  • Meanwhile, in a small saucepan over medium-low heat, whisk the orange juice, miso, butter, vinegar, soy sauce, and brown sugar until smooth and heated through, about 3 minutes. Remove from the heat to cool slightly, about 1 minute.
  • Put the beans in a large bowl, and toss with the miso mixture until the beans are well coated. Tent with foil for 10 minutes,
    tossing occasionally. Transfer the beans to a serving platter, top with sesame seeds and zest, and serve.


If using common green beans, reduce the cooking time slightly.


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