This might be the easiest side dish you'll make this month. It takes just 10ish minutes and 6 ingredients (half of which are toppings)! The mayonnaise gives the green beans a rich creaminess without leaving behind any mayo taste or heaviness, while the miso adds a salty, nutty quality. Topped off with some spicy chili paste, sesame seeds, and a drizzle of olive oil, these beans will go great alongside any asian dish or accompanying a simple meat like steak or roast chicken.
I recommend using parchment paper as a barrier between the green beans and your sheet pan. The glaze gets charred as it broils, and you don't want a sticky pan to clean later. This way, the char leaves a smokey flavor behind with the green beans, and cleanup is as easy as throwing away the parchment.
Miso Mayo Blistered Green Beans
- 1 lb green beans, washed and trimmed
- 1/4 cup mayonnaise
- 2 Tbsp white miso
- 2 tsp sesame seeds
- 1-2 tsp chili paste
- Drizzle of soy sauce
Turn the oven to broil. Line a baking sheet with parchment paper. Spread green beans onto the parchment paper.
In a small saucepan, heat the mayonnaise and the miso on low, whisking until the miso has dissolved into the mayonnaise, about 3 minutes. Pour the miso-mayo mixture over the green beans and toss to coat. Season with salt and pepper. Keep in mind that miso is itself pretty salty already, so you won't have to season as much as you might usually.
Place in oven and broil until cooked, but with a bite remaining. This took me about 6 minutes. I will note here that I have a broiler drawer, which I did not use for this. The flame would have been too close to the green beans, scorching them. I turned the oven on broil, but put the pan in the oven, which would be similar to roasting them at an extremely high heat, like 475º.
Remove sheet from oven, and transfer green beans to a large bowl. Add chili paste (to your spice level), sesame seeds, and a drizzle of soy sauce. Toss to coat. Serve alongside your favorite asian main course, roasted chicken, steak, anything really!