Last night I made one of my favorite dinners—steak salad. Generally, I fix it the same way every time since it's such a comforting meal to me. However, I wanted to switch it up a bit and had an assortment of veggies hanging out in my fridge. One of those vegetables was green beans.
I normally pan-fry green beans with onion slices, garlic, and bacon, but last night I decided to experiment by adding the green beans to the salad.
So, I roasted them instead. They turned out delicious! Roasting seriously makes any vegetable taste amazing.
Since I whipped up a batch of my spicy maple balsamic vinaigrette for the steak salad, I decided to coat the beans with balsamic vinegar, which reduced in the oven and intensified the flavor.
Balsamic vinegar is one of my favorite additions to any roasted veggies these days, especially root veggies. I used a similar version of this recipe with onions, beets, parsnips, and carrots awhile back and taught my dad how to make it (along with slow cooker pulled pork) last spring.
He loves, love, loves it!
If you have a roasted veggie hater in your home, try splashing some balsamic vinegar on them next time you fix a batch and you just may win them over.
Overall, this recipe was a big hit and I loved that roasting the beans reduced the cooking time by about 10-15 minutes compared to a stove top method.
Update: Since I love roasted green beans so much, I decided to play around with this recipe and came up with
Update #2 (December 2015): Since this is the most popular recipe on my blog (thank you Pinterest), I decided it was time to update the pictures. It's the same tasty recipe just photographed in natural light instead of harsh yellow nighttime kitchen light. ;)
Balsamic Oven-Roasted Green Beans
Fresh green beans cut in half, tossed with extra-virgin olive oil, seasonings and aged balsamic vinegar then quick-roasted in the oven til tender, slightly caramelized and crispy around the edges.
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of genuine extra virgin olive oil (I love THIS California EVOO)
Sea Salt, to taste (I recommend Pink Himalayan, Celtic or Utah sourced salt)
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar
Large Rimmed Baking Sheet
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Pre-heat the oven to 425 degrees. Wash, dry and trim off the green bean ends. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you'd prefer, you can leave the beans whole. If desired, line a large baking sheet or roasting pan with aluminum foil (this is optional) and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper.
Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp-tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 minutes so there would be a bit more caramelization.
Notes & Tips
- If you prefer using all fresh ingredients, toss in sliced onion and diced garlic with the beans.
- Don't feel bogged down by the balsamic. If you dislike vinegar or want different seasonings, use those instead. The most important thing about this recipe is the roasting, which gives the beans a great flavor and a quicker cooking time than on the stove top.
I'd like to hear from YOU!
What's your favorite way to fix green beans?
P.S. Keep Reading! More Easy Sides From The Rising Spoon:
This recipe was also shared at: Mostly Homemade Mondays, Whimsy Wednesdays, Wednesday Whatsits, The Wednesday Roundup and Worthwhile Wednesdays, Inspire Me Mondays, Mom-2 Mom Link-Up, Allergy Free Wednesdays.
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