Next time you’re looking for an alternative to French fries, try these green beans! For the dip, miso and Parmesan can be salty, so add a bit at a time and taste as you go, and only then reach for the salt if needed. The sauce is best when it’s had a few hours for the flavors to come together.
Note on miso: Miso Master is a great brand to use as it’s smooth and creamy. Miso Mayo is a great condiment on its own, and can also bring delicious umami to the dipping sauce.
- 1 lb green beans, stem ends removed
- 1 Tbsp olive oil
- 1 Tbsp nutritional yeast
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½-1 tsp mellow white miso paste, 1 tsp Miso Mayo OR 1 Tbsp grated Parmesan cheese
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ⅓ tsp paprika
- ½ tsp celery seed
- Generous pinch dried thyme
- Pinches of salt/pepper to taste
- ½ cup sour cream, OR plain Greek yogurt
- Preheat oven to 425°. Dry green beans well, toss with olive oil so all are well-coated. Sprinkle on nutritional yeast and toss again. Spread green beans on rimmed baking sheet lined with parchment paper and sprinkle with salt/pepper.
- Roast for 10 minutes, toss and continue roasting for 5 minutes more. Let cool slightly so they’re ready to dip!
- In small bowl, stir together dry ingredients, all except sour cream/yogurt and miso (if using). In another bowl, stir together sour cream/Greek yogurt and ½ tsp miso (if using), and add the mixture of other ingredients.
- Combine with hand mixer, or by very thoroughly stirring by hand. Taste for salt level and either add a little more miso to taste, or pinch(es) of salt and pepper.
- Cover/refrigerate at least two hours before serving.