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Roasted Green Beans with Dill Vinaigrette

Roasted Green Beans with Dill Vinaigrette

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Annexa

Annexa

This recipe is irresistible! I have had this and only this for dinner on several occasions. Enjoy! Save time by purchasing beans already trimmed. I usually double the recipe as the beans do shrink a bit when roasted.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
  3. Roast the green beans in the preheated oven until cooked through, about 20 minutes.
  4. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
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Reviews

Jillian
37

Jillian

7/19/2011

Overall, a nice side dish and the vinaigrette is very good. I chose to steam my green beans vs. roasting which I'm sure made a differnce. I like to see a nice lively green color on my beans with a snap to them vs. a dark color and basically over cooked...

Terry E.
14

Terry E.

7/4/2011

Everyone in my family did like these and thought they would appreciate them again... but... not my favorite for sure. Might have something to do with me not really liking Green Beans. I thought the texture from roasting them was off and if I must have green beans I prefer them with a lot of crunch. These seems more tough then crunchy to me.... but again like I said, my wife daughter and son in law said they really liked them. The dill Vinaigrette was good, and I might try that again on fresh quick blanched beans just for kicks.

lvs2eat
7

lvs2eat

8/31/2011

Delicious! I added freshly grated parmesan cheese at the end. I also used honey dijon mustard instead.

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