Charred Maple Soy Green Beans

Charred maple soy green beans with crispy shallots is a savory and satisfying side dish with a sweet twist and an addictive crunch.

You know what I really miss in the winter? Grilling. This year has been especially devoid of char grilled goodies as even when the weather was amenable to outdoor cooking, we lacked that most important piece of equipment – a grill.

So why didn’t we just bite the bullet and schlep one home from Home Depot one sunny weekend? Well it has to do with the quirky little apartment we live in, circumstances too boring to get into here, and perhaps just sheer laziness. But for whatever reason, we have been grill-less for over a year, and well, I’m a little sad about it.

But now that it’s nearly winter you all can sit with me in my misery and isn’t that just the best? Well, if you agree (about missing grilling season that is) then I have an easy treat of a recipe for you that is one part summertime grilled veggies, one part Thanksgiving side dish, and one part crispy, crunchy onions because duh. Shall we?

Charred Maple Soy Green Beans with Crispy Shallots

Green beans are a staple in our house. Sure, we like them, but honestly it’s the quick and easy thing that keeps us coming back for more. Could I be more creative with my choice of green vegetable? Probably, but why fix something that’s so not broken.  For those times though, when the same old blanched, sauteed, or steamed green beans just won’t cut it, here’s a dish to reignite that greeny, beany passion (did I just say that? Yes, yes I did).

The beauty of these charred green beans is that they cook completely under your broiler in a matter of minutes. Once they emerge from under the heat, spotty brown and delicious, they get doused in a quick and simple vinaigrette. But that’s not even the best part. Just before serving the whole situation gets showered with impossibly crispy, crunchy, golden brown, fried shallots. It’s like if that time honored traditional green bean casserole got a zippy little makeover.

What You’ll Need to Make Charred Maple Soy Green Beans

• Green beans of course: You can really go for any type here. I used haricot verts (the skinny, French variety) because that’s what I had on hand, but your standard string bean would also do nicely. Just give them a wash and a trim and you’re ready to roll.
• Maple syrup: Go for the good stuff. You’re not using a ton but the flavor really does come through, so avoid anything labeled “pancake syrup” which is really just colored corn syrup and instead go for something robust and dark, preferably Grade B.

• Soy sauce: Again, we’re using a small amount here, so feel free to use whatever you have on hand. Gluten free? Opt for tamari instead which is just soy sauce made from mushrooms that has been  processed without wheat.
• Toasted sesame oil: A little of this deeply flavorful, nutty stuff goes a long way, so use it sparingly. But do check the expiration date as nut and seed oils can go rancid quickly. I keep mine in the fridge to help extend its shelf life.
• Shallots: An oft overlooked member of the allium family – shallots are a little milder than your standard onion. I love them for this because their small size makes them perfect for frying to a deep, golden crisp.

How to Make Charred Maple Soy Green Beans

This is as easy as it is impressive, so don’t worry about taking copious notes – I’ve done (almost) all of the work for you. Also, exact amounts live in the recipe card at the bottom of the page, yo.

• First, make the crispy shallots: Slice 3 or 4 peeled shallots very thinly (I use the slicing side of the my box grater for this) and plop them into a cold skillet with 3/4 cup of any neutral oil. Turn the heat to medium-low and let the shallots fry very gently, stirring occasionally, until they are a light golden brown (about 15 minutes). Drain them on paper towels, season with salt, and set aside. You can also do this up to 3 days ahead of time – just store the crispy shallots in an airtight container at room temperature until ready to use.
• While the shallots are draining, preheat your broiler. You’ll want to make sure the rack is set very close to the heating element – in my oven that’s about 3 inches from the flame.
• Place an empty, rimmed baking sheet on the rack and let it heat up with the broiler.

• Toss one pound of trimmed green beans with one teaspoon of the shallot cooking oil and season with a teaspoon of kosher salt.
• Quickly and carefully spread the seasoned green beans in an even layer on the hot baking sheet, and return pan to the broiler.
• Let broil for 5-8 minutes or until the beans have softened slightly and are charred in places.
• While the beans are broiling, mix together the maple, soy, and sesame oil. Set aside.

• Transfer the charred green beans to a serving dish. Drizzle with the maple-soy mixture and scatter the crispy shallots over the top.
• Enjoy immediately!

Tips for Making Charred Green Beans with Crispy Shallots

Tips! We don’t need no stinkin’ tips! But…in case you do, I got you, brah.

• Don’t use a non-stick baking sheet for this. The intense heat of the broiler and the non-stick coating aren’t a match made in heaven.
• Hate the broiler? Use a grill! Ha. Or char these on your stove top in a cast iron skillet set over medium-high heat.

• Do preheat your sheet pan. This gives the beans a head start which means they’ll char faster which is good, because the longer they’re in there the more likely they are to get a little leathery.
• Feel free to substitute honey for maple syrup, fish sauce for soy, and any nut oil for sesame oil – or if you’re feeling jaunty, how about some chili oil?
• Keep a close eye on your broiler. Every broiler is different (like snowflakes), so when I give cooking times, they are not hard and fast. Be responsible for your broiler and keep a look out. Five minutes to me might mean a light toasting, but to you it could be a holy inferno. DON’T WALK AWAY.
• Start your shallots in a room temp pan with room temp oil. I know, it seems wrong, but trust me. This slow and gentle method of frying means that the shallots will crisp all the way through instead of burning on the outside before they have to chance to cook all the way through.

• Pull your shallots off the heat when they’re a shade lighter than you’d ultimately like them to be. They’re hot, so even once they’re out of the oil they’ll continue to darken a shade or two.
• Make your crispy shallots up to three days in advance. You can store them at room temperature in an airtight container and then this dish takes all of ten minutes to whip up on any old weeknight. But be warned – crispy shallots are easily snackable, and just like that they’ll be gone. So maybe make a double  triple batch.

How to Serve Charred Green Beans

Firstly – hot. This is not a wait around kind of dish. But other than that these are as great with simple pan fried chicken thighs as they are next to your Thanksgiving turkey (although admittedly less traditional). Personally, I love them draped over white rice and topped with a perfectly runny fried egg – but that’s just me.

And if this whetted your appetite for all things green and growing, check out some of these other veggie delights!

• Maple Miso Delicata Squash
• Gochujang Roasted Carrots
• Shaved Brussels Sprouts and Apple Salad
• Zucchini Corn and Quinoa Salad

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