Serves 6-8

1 lb. okra, trimmed and sliced                                                                                          1 lb. green beans, trimmed                                                                                               1 tbsp rice wine vinegar ¹⁄₃ cup fish sauce                                                                         2 tsp brown sugar                                                                                                               1 clove garlic, peeled                                                                                                         5 sprigs cilantro, plus ¼ cup cilantro leaves, chopped, and some additional for serving                                                                           2 tbsp lime juice


1. Preheat oven to 450°F.

2. Combine okra and beans on a baking sheet (without oil); roast for 20 minutes, until brown and just tender.

3. Combine vinegar, fish sauce, sugar, garlic, and cilantro sprigs in a small saucepan with 2 tsp water. Bring to a light simmer over high heat; cook until reduced by almost half, 6 to 8 minutes. Strain, and set aside.

4. Three minutes before removing vegetables from oven, heat a large sauté pan on high heat until pan is very hot. Remove vegetables from oven; pour reserved sauce into pan (it should sizzle and come to a boil almost instantly); remove from heat.

5. Add vegetables to pan; toss until coated. Stir in chopped cilantro and lime juice.

6. Top with more cilantro.

Recipe Source: InStyle Magazine