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

Susan Vu
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
4
Prep Time
00:10
Cook Time
00:20
Steam-Roasted Green Beans with Browned Butter and Fish Sauce Vinaigrette
5 (1)
524
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.
Make the Vinaigrette

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).
Season the Green Beans

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.
Garnish and Serve
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