Green Beans with Honey Tahini Glaze

For your Rosh Hashanah table.

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green beans

 

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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.

Ingredients

  1. 1 Tablespoon Tamari or soy sauce
  2. 2 Tablespoons honey
  3. 2 Tablespoons tahini (sesame paste)
  4. Kosher salt and freshly ground black pepper
  5. 1 Tablespoon olive oil
  6. 1 lb trimmed green beans
  7. 1 Tablespoon minced garlic
  8. 2 teaspoons orange juice
  9. 1 teaspoon finely grated ginger

Directions

Preheat oven to 425. Spread beans in a 9×13-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.

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Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for Saveur.com called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to MyJewishLearning.com, where her recipes are very popular, and highly praised. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011? by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”

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