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Roasted Green Bean Salad

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

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

Directions

  • Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans.
  • Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally.
  • In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.
Nutrition Facts
1 serving: 108 calories, 7g fat (1g saturated fat), 0 cholesterol, 335mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • Suzanne444
    Jul 2, 2016

    Awesome! I've never roasted green beans before - and this turned out to be an excellent recipe. It took me 35 minutes to roast 2 pounds of beans. I washed them first, blotted them with a paper towel, then tossed them with olive oil/salt before roasting. The dressing was good too. This is a tasty recipe and it gets a 5-star review!

  • slfish68
    Jul 18, 2014

    No comment left

  • ejshellabarger
    Jun 4, 2014

    Great recipe!

  • Cody Frederick
    Jun 4, 2013

    No comment left

  • sal865
    Mar 12, 2011

    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.

  • katlaydee3
    May 6, 2010

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