Roasted maple-mustard green beans from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Yildiz100 on August 13, 2018

    Use this recipe only for beans that have been minimally trimmed. I used some older beans that needed trimmed on both ends and some of these beans lost all of their moisture, which seemed to have wicked out through the cut ends during the roasting and became dry, tough, and leathery, even though they weren't overcooked. The ones that were only trimmed on one end were mostly fine. The flavor is just fine. The maple didn't caramelize quite as I hoped and the mustard became very mild.

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