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Rachael kicks up the flavor of green beans big time by roasting them and tossing with a simple honey, soy and black vinegar sauce. Pair the Roasted Honey-Soy Green Beans with Salt 'n' Pepper Pork or Chicken and white rice for a Chinese-inspired meal that's quicker than takeout.


  • 1 ½ pounds green beans, two 12-ounce packages
  • Olive oil spray
For the Sauce:
  • 2 tablespoons olive or vegetable oil
  • 5-6 cloves garlic, sliced
  • 2 tablespoons black vinegar or rice wine vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon honey
  • 2 teaspoons cornstarch mixed with a splash of water


Serves: 4


Heat oven to 450°F, rack at center oven, line a baking sheet with foil and add beans, spray with oil and roast 10 to 12 minutes.  

For the sauce, heat small pan or pot over medium to medium-high heat with oil and swirl garlic for a minute, add remaining ingredients and thicken a bit, remove beans from oven and toss to coat them with sauce, return to oven and roast 3 to 5 minutes more.