Preheat oven to 425. Trim ends off 1 lb string beans. Dry well, then toss in a large mixing bowl with enough neutral oil to lightly coat (we used grapeseed oil) well as salt and black pepper to taste – here, we used about 1 ½ tsp oil and ½ tsp each salt and black pepper. Spread in a single layer on a baking sheet. Roast in oven until browned, tossing once midway (about 20 mins). Garnish with a dash of shichimi (Japanese five-spice pepper). (June 2016)
Cooking Adventures 