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Steam-Roasted Green Beans with Browned Butter and Fish Sauce Vinaigrette

Name: Steam-Roasted Green Beans with Browned Butter and Fish Sauce Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.25 cup (57g) of unsalted butter; 3 cloves of garlic (6g), minced; 1 (14g) of Fresno chile, thinly sliced; 1.5 Tbsp of fresh lime juice; 1 Tbsp of honey; 1 Tbsp of fish sauce; 1 lb (454g) of green beans, trimmed; 1 Tbsp of vegetable oil; 0.5 tsp of Kosher salt; 0 of Freshly ground black pepper; 0.33 cup (45g) of roasted salted cashews, coarsely chopped; 0.25 cup (6g) of whole cilantro leaves and soft stems

Susan Vu

October 13, 2022

An oven’s high heat can sometimes dry out vegetables, but we add a touch of steam to help prevent that from happening to these green beans, which roast in under 10 minutes in the Anova Precision Oven. The roasted beans get topped with a rich browned butter vinaigrette reminiscent of Vietnamese nước mắm because of the addition of fish sauce, zesty lime juice, and a touch of honey. Don’t limit the vinaigrette to just green beans; drizzle it over any of your favorite roasted vegetables or use it as a sauce for fish or shrimp.

Serves

Prep Time

00:10

Cook Time

00:20

Steam-Roasted Green Beans with Browned Butter and Fish Sauce Vinaigrette

5 (1)

679

Ingredients

¼ cup (57g)

unsalted butter

3 cloves

garlic (6g), minced

1 (14g)

Fresno chile, thinly sliced

1.5 Tbsp

fresh lime juice

1 Tbsp

honey

1 Tbsp

fish sauce

1 lb (454g)

green beans, trimmed

1 Tbsp

vegetable oil

½ tsp

Kosher salt

Freshly ground black pepper

⅓ cup (45g)

roasted salted cashews, coarsely chopped

¼ cup (6g)

whole cilantro leaves and soft stems

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 25%

Temp: 425°F

Heat: Rear, Top

2. Make the Vinaigrette

In a medium skillet over medium heat, melt the butter then cook, stirring frequently, until light brown specks start to form and the butter starts to smell nutty, 5 to 8 minutes. Turn off the heat and immediately add the garlic and Fresno chile. Let cook in the residual heat, still stirring, until the garlic and chile are softened, about 2 minutes. Whisk in the lime juice, honey, and fish sauce. Set the skillet with the vinaigrette aside to cool slightly while you cook the green beans.

3. Season the Green Beans

Place the green beans onto a sheet pan and toss with the vegetable oil, salt, and a couple grinds of black pepper. Spread the greens beans out into a single layer (a little overlap is fine).

4. Cook

Rack

Transfer to the oven and cook until the green beans are crisp-tender and charred in spots, 7 to 9 minutes.

Sous Vide Mode: Off

Steam: 25%

Temp: 425°F

Heat: Rear, Top

00:07 Timer

5. Garnish and Serve

Remove the baking sheet from the oven and transfer the green beans to a serving platter. Whisk the warm vinaigrette once more (it might look separated and that is okay). Spoon it over the green beans and sprinkle with the cashews and cilantro leaves. Serve immediately.