Ingredients
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2 whole clementines
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1/4 cup chopped parsley, plus more to garnish
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2 tsp reduced-sodium soy sauce
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1 tsp Dijon mustard
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1 clove garlic, peeled
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1 tsp minced fresh ginger
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1/3 cup + 2 tbsp olive oil, divided
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2 lbs fresh green beans, trimmed
Steps
1
Preheat oven to 425°F. In a blender, combine the whole clementines, parsley, soy sauce, mustard, garlic, ginger, salt, and pepper. Pulse until coarsely chopped. Add 1/3 cup oil and blend until smooth.
2
On 2 rimmed baking sheets, toss the green beans with remaining 2 tbsp oil, salt, and pepper. Roast 15–25 min., until tender and browned in spots.
3
Transfer green beans to a serving bowl. Drizzle with vinaigrette and garnish with more chopped parsley.
