When the first fresh green beans arrived in our CSA, I immediately pulled up an old Bon Appetit recipe, but took a different path: instead of deep-frying the beans in oil stovetop, I broiled them; and while the beans cooked, I infused a few tablespoons of oil in a small skillet with garlic, capers, and crushed red pepper flakes. In just about 5 minutes, when the green beans looked blistered to my liking, I piled them onto a platter and poured the spicy, garlicky oil overtop. No joke: I ate the entire pound of green beans standing at the counter hovered over the platter. Friends! These beans are so good. And they couldn’t be faster to prepare: don’t take an eye off your broiler — 2 minutes aside and the beans are done! For both its ease in preparation as well as its deliciousness, this is one of my to-go vegetable side dishes this time of year. I hope you give it a go. The method has me wondering if it might work with broiled asparagus? broccoli? cauliflower? peppers? I can’t imagine a charred vegetable that wouldn’t welcome a sizzle of salty, fragrant, fiery oil.
Five More Favorite Vegetable Side Dishes
Charred Broccoli Salad with Dates & AlmondsCrispy, Oven-Roasted Cabbage WedgesBurnt Carrots with Honey & Almonds4-Ingredient Balsamic-Roasted PeppersBlistered Poblanos Stuffed with Corn & Quinoa
Starting the oil, garlic, pepper flakes, and capers in a cold pan ensures you won’t burn the garlic. Just be patient: there’s a fine line between garlic that’s crispy and caramelized and burnt and bitter. 4.9 from 24 reviews
