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Roasted Green Bean Salad Recipe

Roasted Green Bean Salad Recipe photo by Taste of Home

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This easy-to-fix recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the crisp-tender beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

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Roasted Green Bean Salad Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4-6 Servings

10 30 40

Ingredients

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Directions

In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan.
Roast, uncovered, at 400° for 30-40 minutes or until beans are tender and lightly browned, stirring twice.
Meanwhile, in a small bowl, whisk the vinegar, mustard, dill, sugar, pepper and remaining salt. Slowly whisk in remaining oil. Transfer beans to a large serving bowl. Add vinaigrette and toss to coat. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 108 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 335 mg sodium, 11 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Roasted Green Bean Salad in Taste of Home June/July 2002, p29

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Roasted Green Bean Salad

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Reviewed on Mar. 12, 2011 by sal865

Zippy flavor, and you must like dill. We eat it as a warm side dish. We also make the sauce and use it on roasted brussel sprouts or asparagus. Definitely tasty and recommended.

Reviewed on May. 06, 2010 by katlaydee3

Excellent recipe although I found the roasting time to be more like 50 minutes.