Coconut helps accentuate the natural sweetness of green beans in this healthy skillet-roasted vegetable side dish. A drizzle of the ginger- and scallion-infused oil rounds out the flavors. Serve with miso-glazed salmon or cod and brown rice.
Combine scallions and ginger in a small heatproof bowl. Heat oil in a large skillet over medium-high heat until shimmering. Carefully spoon 3 tablespoons of the oil into the bowl. Add beans to the remaining oil in the pan and cook, without stirring, until starting to blister, about 2 minutes. Season with salt and pepper; continue to cook, stirring occasionally, until the beans are tender, about 5 minutes more. Serve topped with the scallion-ginger oil, coconut and sesame seeds.
1 1/2 vegetable, 4 fat