If you’re looking for an easy new way to serve up veggies, this recipe for Quickand Easy Sesame Maple Green Beans is for you. It’s slightly sweet, a little bit salty, and it’s a perfect side dish to meat, chicken, eggs, or even beans.
We’ve been getting a lot of green beans in our CSA box lately, so I’ve been trying to think of new ways to cook them. Our standard is boiled until just soft, drained, and tossed with butter and salt, which is totally delicious, but I find that if I serve the same thing to my girl too many times (unless it’s meatballs!), she starts to lose interest.
You can tailor this recipe for your family:
- Cook them a little longer if you want them softer for a younger eater.
- Chop them up into tiny pieces if your kiddo prefers smaller size food.
- Clean the green beans the morning of, the day before, or even a few days before to get most of the work done.
- Dress them up with some Sriracha for the adults!
And as you can see, this is also really good with some zucchini in the mix, so go ahead and add other veggies if you have them—broccoli, cauliflower, and snap peas would be great with these flavors.
Prep the beans earlier in the day or week when you have time and store them in a zip top bag or an airtight container and simply add to the pan when ready to cook.
- 2 tablespoons toasted sesame oil
- 1 pound green or yellow beans, trimmed and chopped
- 1 clove garlic
- 1/2 inch size piece fresh ginger*
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- Warm the oil in a large skillet over medium heat. Add the beans and toss to coat. Let cook, tossing occasionally for about 5 minutes.
- Use a fine Microplane to grate the clove and ginger over the beans and stir to combine. (Grating them ensures ample flavor, but no little pieces for your toddler to try to pick out!) Add the soy sauce or tamari and the maple syrup. Stir again. Let cook until just tender but still a little crispy, about 3-5 minutes more—or add 2-3 tablespoons of water and cook until softer if preferred. Serve warm.
Store any leftovers in an airtight container in the fridge and serve with rice, scrambled eggs, or plain noodles.