Past Their Prime?

     I like to purchase my green beans fresh and I hand pick each one from the market bin to make sure it's in its prime.  I store them in the 'frig in a paper, not plastic, bag so they can breathe, avoiding condensation and decomposition.  But if I don't use them quickly enough they still begin to shrivel.  After a week they are definitely past their prime.
     But I have found a recipe, provided by Cook's Illustrated, that takes those aged veggies and turns them into full-flavored beans.  I now gladly pass that recipe along to you:

Roasted Maple-Mustard Green Beans

1 Tbsp Vermont maple syrup             1 lb green beans, stem ends snapped off

1 Tbsp Dijon mustard                          2 medium carrots, peeled, cut into matchsticks

1 Tbsp grainy mustard                         1 Tbsp vegetable oil

pinch cayenne pepper                          Table salt

                                    1 Tbsp minced fresh parsley leaves

     Adjust oven rack to middle position; heat oven to 450F.  Combine maple syrup, mustards, and cayenne in small bowl.

     Line a rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet.  Drizzle with oil; using hands, toss to coat evenly.  Sprinkle with 1/2 tsp salt, toss to coat, and distribute in even layer.  Roast 10 minutes.

     Remove baking sheet from oven.  Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer.  Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes.

     Adjust seasoning with salt and toss well to combine.  Transfer to a serving dish, sprinkle with parsley and serve.

Serves 4

Cook's Illustrated, November 1, 2005