Roasted Green Beans
Green beans are tender and a favourite all year round. This zesty side dish from Zestful Kitchen will make your diners sit up and take notice. I've baked them without the foil covering the original recipe suggests, because covering steams them and I prefer them roasted from beginning to end. The tangy vinaigrette adds zip to the vegetables without making them weighty. If you serve this as a lunch dish or a main at supper, add Parmesan, cheddar or feta cheese for a protein component.
More tasty sides: Cauliflower with Almonds, Raisins and Capers, Caramelized Green Beans, sMarinated Vegetables with Herbs
Time: 30 minutes (5 minutes prep, 30 minutes cooking)
Serves: 4
Ingredients
1 1/2 pounds green beans, trimmed
3 tablespoons olive oil, divided
2 teaspoons honey or maple syrup to make it vegan
Salt and pepper
1 1/2 tablespoons white balsamic vinegar (or fresh lemon juice*)
2 cloves garlic, minced or grated
2 teaspoons Dijon mustard
1/4 cup chopped fresh basil or 1/8 cup (2 tablespoons) dried basil
1/4 cup toasted almonds, pine nuts or nuts of your choice (optional)
Parmesan or aged white cheddar or feta, grated, chopped or according to your preference (optional)
Method
Heat oven to 425°F (218ºC) with rack set in lowest position.
Toss the beans with 1 1/2 tablespoons olive oil, 2 teaspoons honey, 1/2 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Arrange in a single layer on a baking sheet.
Roast for 5-10 minutes. Turn the beans and roast until they are tender and start to brown, about 5-10 minutes more.
Meanwhile, whisk the remaining 1 1/2 tablespoons olive oil, 1 1/2 tablespoons white balsamic vinegar, 2 grated cloves garlic, and 2 teaspoons Dijon together in a large bowl. Season with salt and pepper to taste.
Right after you take the beans from the oven, transfer them to a bowl with the oil-garlic mixture and toss to coat. Season with salt and pepper to taste. Transfer to a serving dish and top with the basil, nuts and cheese (if using).
Green beans are tender and a favourite all year round. This zesty side dish from Zestful Kitchen will make your diners sit up and take notice. I've baked them without the foil covering the original recipe suggests, because covering steams them and I prefer them roasted from beginning to end. The tangy vinaigrette adds zip to the vegetables without making them weighty. If you serve this as a lunch dish or a main at supper, add Parmesan, cheddar or feta cheese for a protein component.
More tasty sides: Cauliflower with Almonds, Raisins and Capers, Caramelized Green Beans, sMarinated Vegetables with Herbs
Time: 30 minutes (5 minutes prep, 30 minutes cooking)
Serves: 4
Ingredients
1 1/2 pounds green beans, trimmed
3 tablespoons olive oil, divided
2 teaspoons honey or maple syrup to make it vegan
Salt and pepper
1 1/2 tablespoons white balsamic vinegar (or fresh lemon juice*)
2 cloves garlic, minced or grated
2 teaspoons Dijon mustard
1/4 cup chopped fresh basil or 1/8 cup (2 tablespoons) dried basil
1/4 cup toasted almonds, pine nuts or nuts of your choice (optional)
Parmesan or aged white cheddar or feta, grated, chopped or according to your preference (optional)
Method
Heat oven to 425°F (218ºC) with rack set in lowest position.
Toss the beans with 1 1/2 tablespoons olive oil, 2 teaspoons honey, 1/2 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Arrange in a single layer on a baking sheet.
Roast for 5-10 minutes. Turn the beans and roast until they are tender and start to brown, about 5-10 minutes more.
Meanwhile, whisk the remaining 1 1/2 tablespoons olive oil, 1 1/2 tablespoons white balsamic vinegar, 2 grated cloves garlic, and 2 teaspoons Dijon together in a large bowl. Season with salt and pepper to taste.
Right after you take the beans from the oven, transfer them to a bowl with the oil-garlic mixture and toss to coat. Season with salt and pepper to taste. Transfer to a serving dish and top with the basil, nuts and cheese (if using).