Roasted String Beans with Apricots and Dates 

String beans lend themselves to many variations — cooked, roasted, or steamed; savory, sweet, or sweet and sour. Here I opted for roasted string beans with dried fruit and citrus undertones. Garlic and ginger add warmth and depth of flavor.

SERVES 6–8 

• 1¹⁄₂ lbs (680 g) frozen string beans
• 2 Tbsp olive oil
• 2 large cloves garlic, sliced
• 3 Tbsp orange juice, preferably fresh
• 1 tsp kosher salt
• pinch ground pepper
• ¹⁄₄–¹⁄₂ tsp light brown sugar (optional)
• ¹⁄₂ tsp fresh ginger, finely grated
• 4–5 dried apricots, chopped
• 4–5 Medjool dates, chopped
• ¹⁄₂–1 tsp each lemon and orange zest,finely cut, for garnish

Preheat oven to 450°F (230°C).

Line a baking sheet with parchment paper. Place string beans in a large bowl. Add olive oil, garlic, orange juice, salt, pepper, sugar, and ginger. Toss until well coated. Spread onto prepared baking sheet. Bake for 15 minutes, stirring occasionally.

Add dried fruit and continue roasting for 10 minutes, or until fruit is slightly crispy and string beans are tender. Remove from oven. Garnish with lemon and orange zests. Serve hot or warm.

(Originally featured in Family Table, Issue 679)