Michael Ruhlman

Spicy Roasted Green Beans with Cumin

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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Ruhlman's Twenty

By Michael Ruhlman

Published 2011

  • About

In the summer I boil green beans. In the winter, I roast them. Here, I add red pepper flakes and cumin. If I have some bacon fat on hand, I use that as the cooking fat, which adds another dimension.

Ingredients

  • 3 tablespoons canola oil or rendered bacon fat
  • 1 to 2 teaspoons red pepper flakes

Method

Preheat the oven to 450°F/230°C/gas 8 or to 425°F/220°C/gas 7 if you’re concerned about smoke.

Set an ovenproof frying pan over high heat, and add the oil, red pepper flakes, cumin seeds, and garlic. When the cumin and pepper flakes begin to sizzle, add the green beans and toss