Roasted Beans & Broccoli with Szechuan Peppercorn Yogurt


Serves 4


¼ C. garlic cloves, thinly sliced on the mandolin 1/16”

1 C. vegetable oil

1 lb. green, Romano, or yellow wax beans, ends trimmed

1 lb. broccoli florets and stems, trimmed to 2” pieces

1 Tbs. sesame oil

1 Tbs. soy sauce

1 Tbs. balsamic vinegar

1 tsp. cane sugar

Hawaiian sea salt, fine ground

Sesame Yogurt (recipe follows)

Sesame Yogurt

2 tsp. sesame seeds

1 C. lowfat Greek yogurt

Zest of ½ lime

Juice of ½ lime

Pinch Hawaiian Sea Salt, fine ground

1 tsp. local honey

Combine all ingredients in a small bowl, stir until blended. Keep refrigerated. For more kick, substitute sesame seeds with Szechuan peppercorns.


Heat oil in an 8” fry pan, add sliced garlic. Stir occasionally over medium heat. When the garlic chips begin to turn light golden brown, strain them out to paper towels, spreading them out (they will harden as they cool).

Season lightly with sea salt.

Allow the garlic oil to cool to room temperature and reserve.

Strain the garlic oil through a fine mesh sieve into a heatproof container, such as a mason jar. Preheat the oven to 450°F. Bring a large pot of heavily salted water to a boil (It should taste like ocean water.). Blanch the green beans separately for two minutes, drain to paper towels.

Dry thoroughly and transfer to a large bowl, still hot.

Return water to a boil. Repeat the process, blanching the broccoli for 1 minute. Add to the beans. In a small bowl whisk together 2 Tbs. of garlic oil with the sesame oil, soy sauce, balsamic, and sugar. Toss the hot vegetables in the vinaigrette and season lightly with salt. Spread into a single layer on a parchment-lined sheet tray and place in the oven for 8-10 minutes, until the vegetables begin to caramelize. Serve warm with sesame yogurt and top with garlic chips.