Or completely rethink this dish with a recipe for roasted green beans tossed with bacon, Worcestershire sauce, hot pepper sauce and roasted red peppers from Every Day with Rachael Ray magazine.

That too much for you? Try the middle ground with Bon Appetit magazine’s roasted green beans and radicchio with garlic. This recipe keeps the roasting — which provides deeper flavors than steaming or boiling — but moderates the seasoning with a bit of garlic and vinegar.

Green Beans with Ginger Butter

Gourmet magazine

Ingredients

Salt

2 lbs. haricots verts or other green beans, trimmed

3-inch-long piece fresh ginger

3 Tbsp. unsalted butter

Finely grated lemon zest from 1/2 lemon

Directions

Fill a large bowl with cold water and ice. Set aside.

Bring an 8-quart pot of salted water to a boil. Cook the beans, uncovered, until just tender, about 5 to 9 minutes. Drain the beans in a colander, then transfer to the ice water to cool and stop the cooking. Drain the beans again and pat dry.

Peel the ginger and cut into thin matchsticks.

In a 12-inch nonstick skillet over moderate heat, heat the butter until melted and the foam subsides. Add the ginger and cook, stirring, until golden, about 3 minutes.

Add the beans and cook, stirring, until just heated through, about 2 minutes. Remove the pan from the heat and add zest and 1/2 teaspoon salt, tossing to combine.

Makes 8 to 10 servings.

Thanksgiving Green Beans

Every Day with Rachael Ray magazine

Ingredients

1/4 lb. bacon (about 5 slices), cut into 1/2-inch pieces

1 Tbsp. Worcestershire sauce

1/2 tsp. sugar

1/4 tsp. dry mustard

Couple dashes hot pepper sauce

1 1/2 lbs. green beans, trimmed

1/3 cup jarred roasted red peppers, coarsely chopped

Directions

In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

Remove the skillet from the heat and add the Worcestershire sauce, sugar, mustard and hot sauce, stirring it into the bacon fat. Return the skillet to high heat, add the beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes.

Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Transfer to a serving plate and top with remaining bacon.

Makes 8 servings.

Roasted Green Beans and Radicchio with Garlic

Bon Appetit magazine

Ingredients

3 lbs. green beans, trimmed

12 cloves garlic, smashed

2 Tbsp. extra-virgin olive oil

Salt

Pinch dried red pepper flakes

2 medium heads radicchio, quartered, cored and cut into 1/2-inch-wide strips

2 Tbsp. balsamic vinegar

Freshly ground black pepper, to taste

Position 2 racks in the center of the oven. Preheat oven to 450 F.

Directions

Divide the green beans and garlic between 2 heavy, large rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and red pepper flakes.

Roast until the green beans begin to brown, about 15 minutes. Divid the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until the vegetables are tender and brown in spots, about another 10 minutes. Season with salt and pepper.

Makes 12 servings.