Ingredients

The following ingredients have 4 Servings
  • 1¼ pound green beans, (trimmed and cut in half)
  • 1½ tablespoons olive oil
  • 2 tablespoons unsalted butter
  • zest of 1 Navel orange
  • juice of ½ Navel orange
  • pinch of cayenne
  • 3 tablespoons toasted pecans, (finely chopped)
  • salt and freshly ground black pepper

Instruction

  • Set the oven. Preheat the oven to 500°F, and adjust a rack to the top third.
  • Boil, shock, dry and oil the green beans. Fill a large bowl with ice and water and set it aside. Bring a large sauce pot of water to a boil. Add the green beans, and boil just until they’re a brighter green and tender, about 4 minutes. Drain, and immediately plunge them into the ice water. (This is called shocking.)Once they’re cool, drain again, dry them with a kitchen towel, and spread them out on a sheet pan. Drizzle them with the olive oil and then toss with your hands to ensure they’re all well coated. Sprinkle with salt and pepper and spread them out evenly, in a single layer.
  • Roast. Place the sheet pan in the 500°F oven and roast until they begin to blister and become a little bit golden, 8 to 10 minutes. (Move them around and flip them about half way through the roasting time.) Use a spatula to help you add the roasted beans to a large mixing bowl. Set aside.
  • Make the sauce. While the beans are roasting, add the butter, orange zest and orange juice to a small sauce pan. Sprinkle a little salt and pepper on top and place it over low heat.
  • Combine sauce with green beans. Once the butter is melted, remove the pan from the heat and drizzle the sauce over the roasted beans.
  • Season and serve. Season to taste with salt and pepper and then pour into a serving dish. Serve hot. (Here's How to Season to Taste.)