Recipe by Brynie Greisman

Roasted String Beans with Apricots and Dates

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

String beans lend themselves to many variations — cooked, roasted, or steamed; savory, sweet, or sweet and sour. Here I opted for roasted string beans with dried fruit and citrus undertones. Garlic and ginger add warmth and depth of flavor.


Main ingredients

  • 1 and 1/2 pounds (680 grams) frozen string beans

  • 2 tablespoons Gefen Olive Oil

  • 2 large cloves garlic, sliced

  • 3 tablespoons orange juice, preferably fresh

  • 1 teaspoon Manischewitz Kosher Salt

  • pinch ground Gefen Pepper

  • 1/4–1/2 teaspoon light brown sugar (optional)

  • 1/2 teaspoon fresh ginger, finely grated

  • 4–5 dried apricots, chopped

  • 4–5 Medjool dates, chopped

  • 1/2–1 teaspoon lemon zest, finely cut, for garnish

  • 1/2–1 teaspoon orange zest, finely cut, for garnish


Prepare the Roasted String Bean Dish


Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.


Place string beans in a large bowl. Add olive oil, garlic, orange juice, salt, pepper, sugar, and ginger. Toss until well coated. Spread onto prepared baking sheet. Bake for 15 minutes, stirring occasionally.


Add dried fruit and continue roasting for 10 minutes, or until fruit is slightly crispy and string beans are tender.


Remove from oven. Garnish with lemon and orange zests. Serve hot or warm.


Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Roasted String Beans with Apricots and Dates

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