Toasted Sesame Oil & Honey Ginger Balsamic Green Beans

We believe healthy eating can (and should!) be simply delicious AND deliciously simple! Our Toasted Sesame Oil & Honey Ginger Balsamic Green Beans check both of those boxes in nearly less time than it takes to say the recipe’s name out loud. :wink: This mighty tasty “side dish” is capable of some heavy lifting, indeed.

While this take on green beans will inevitably save you time, there’s absolutely zero skimping on flavor! Sweet, salty, perfectly spicy, and filled with umami flavor, we recommend you consider doubling up on this recipe; these beans will go fast.


-1 Tbsp Big Horn Japanese Toasted Sesame EVOO

-1 Tbsp Honey Ginger White Balsamic Vinegar

-1 Lb Fresh Green Beans

-A Couple Pinches of Finely Ground Salt (e.g., Himalayan, Sea Salt, Redmonds Real Salt, etc.)

-1/3 Cup Slivered Almonds


Step 1: Heat a large skillet over medium-high heat.

Step 2: Once the pan is at temperature, add:

-1 Tbsp Big Horn Toasted Sesame Oil

-2 Tbsp Big Horn Honey Ginger Balsamic Vinegar

-1 Lb fresh green beans

-2 Pinches of Salt (Don’t be shy with the salt here!)

Step 3: Sauté for 4-5 minutes, stirring only occasionally to allow beans to roast and “golden”.

Step 4: After several minutes, the balsamic will begin to caramelize and smell sweet (almost like roasted marshmallows).

Once you smell the balsamic’s caramelization, add the slivered almonds and continue sautéing for another minute.

Step 5: Serve immediately.

Prep / Serving Guidelines:

As always, there’s some leeway to get creative, explore, and make this recipe your own! That said, we’d be remiss if we didn’t address some notable elements to ensure you “WOW!” everyone at the table with this dish. :grin:

How much salt should I use?

When we say “a pinch of salt”, we typically mean a full-fingered and evenly distributed pinch. In other words, don’t be too sparing with the salt!

While one certainly can overly salt a dish, it’s more common to do the opposite in this recipe’s case.

Opting for a couple of medium-large pinches of salt will naturally enhance the savory “umami” flavor this dish is striving to highlight.

What kind of salt should I use?

Put simply? Something high-quality! :slight_smile:

Hey, we wouldn’t want to see you combine a run-of-the-mill, low-grade salt with the otherwise high-end pantheon of ingredients listed above.

Bearing in mind that neither this post nor this website are devoted to the wide world of sodium chloride – otherwise known as “table salt” – here’s a very basic hierarchy of salt quality:

Ok in a “pinch” (pun sort of intended): Iodized Table Salt

Much Better: Sea Salt

Best!: Varieties of Himalayan Salt, Redmond’s Real Salt

Do I need to use fresh green beans?

It wouldn’t be the end of the world if your green beans aren’t “bought-same-day” fresh, but we don’t recommend using frozen or notably wilting green beans in this recipe.

While frozen veggies have many great use cases, we’re aiming for that bright, green color and fresh taste for this dish.

Do I need to serve it immediately?

“Sooner the better” is the name of the game with this dish. Any leftovers (in the unlikely event you DO have any!) will keep just fine in the fridge for a couple of days, but serving this dish hot will allow for diners to experience the fully array of delicious and complex flavors present.

Enjoy! :relaxed: