Beans, mentioned in the Talmud as "ruviah," are symbolic on Rosh Hashanah because their Talmudic name sounds like the Hebrew "to increase," and therefore indicates a desire for increased blessings in the new year.
1 lbtrimmed green beans 1 Tablespoonolive oil Kosher salt and freshly ground black pepper 2 Tablespoonstahini (sesame paste) 2 Tablespoonshoney 1 TablespoonTamari or soy sauce 1 Tablespoonminced garlic 2 teaspoonsorange juice 1 teaspoonfinely grated ginger
Preheat oven to 425. Spread beans in a 9x13-inch baking dish; drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to coat beans evenly. Roast for 10 minutes.
Meanwhile, whisk together the tahini, honey, tamari, garlic, orange juice, and ginger in a small bowl.
Remove beans from oven. Pour honey-tahini mixture over beans and toss to coat evenly. Return beans to oven and roast for 10-12 additional minutes, until brown and starting to shrivel. Transfer to serving plate and sprinkle with additional salt and pepper to taste.
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications.