Balsamic Roasted Green Beans | The Rising Spoon

Saturday, May 25, 2013

Balsamic Roasted Green Beans

Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly roasted in the oven until tender, slightly caramelized and crispy around the edges. These roasted green beans are elegant enough to serve at a holiday gathering and easy enough to whip together for a weeknight supper. {vegan, paleo, grain-free, gluten-free}

Balsamic Roasted Green Beans Recipe

I'm one of those weird people who likes to include a vegetable side dish with dinner as often as possible so my meals are well-rounded. And it's not because I'm obsessed with eating healthy all the time. 

Instead, I learned to prioritize cooking my vegetables so they taste super duper delicious. Like, fancy a la carte veggie side dish at a steak restaurant good. When your veggies are suddenly on par with the main dish, they transform from an afterthought to a must-have at every meal. 

In years past, I used to rely on canned or frozen veggies. Were they quick? Yes. But, they were bland, soggy, and underseasoned.

Thankfully, I discovered what is now my favorite technique for fixing most fresh vegetables these days: roasting them in the oven.

Why Are Roasted Vegetables So Much Better?  

Roasting a vegetable in the oven draws out and concentrates its natural sugars so it ends up slightly sweeter and/or more flavorful. (This is my secret to the best mashed sweet potatoes.) With no extra work on your part, the green beans taste inherently better! Awesome, right?

More roasted veggie recipes you should try:

Roasted Green Beans (Your New Favorite Side Dish)

Unlike boiling or steaming, roasting green beans lets you control the crispness or tenderness, but also slightly caramelizes the green beans and leaves them crispy around the edges. So not only do the green beans TASTE better, but their texture is also superior.

Fresh Green Beans For Roasting In The Oven

Why Roasted Green Beans Is My Go-To Easy Dinner Veggie

Fresh green beans are: 
  • inexpensive
  • available all year long
  • quick to prep & cook 

And nutritionally speaking, they're also a good source of:
  • Vitamin K
  • Manganese
  • Fiber
  • Vitamin C
  • Folate
  • Copper

Note: Vitamin K is a fat-soluble vitamin, which means you'll want to consume green beans (or any food containing it) with some healthy fats in order for your body to absorb it properly. My favorite real food cooking fats for this are extra virgin olive oil, avocado oil, coconut oil, or bacon grease. 

Best Roasted Green Beans

Balsamic Vinegar = The Best & Easiest Way to Season Roasted Green Beans

I love simple oven-roasted green beans with coconut oil (slightly sweet & buttery) and roasted green beans with bacon & onion (salty & savory), but my favorite way to fix green beans in the oven is with BALSAMIC VINEGAR!

When you coat the green beans in balsamic vinegar it reduces in the oven and intensifies the sweet & tangy flavor. So the vinegar + oven do basically all the work for you. (Yay!)

Balsamic vinegar is one of my favorite additions to any roasted vegetables 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! You can get the easy & healthy recipe for balsamic oven-roasted root vegetables here.

If you have a roasted vegetable 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. 

Balsamic Oven-Roasted Green Beans

Watch The Recipe Video 

If you're a visual learner, make sure to watch my short recipe video by clicking below. It illustrates the super easy process of roasting green beans with balsamic vinegar!

yield: Serves: 3-4print recipe
Balsamic Roasted Green Beans Recipe (Vegan & Paleo)

Balsamic Roasted Green Beans

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly roasted in the oven until tender, slightly caramelized and crispy around the edges. These roasted green beans are elegant enough to serve at a holiday gathering and easy enough to whip together for a weeknight supper. {vegan, paleo, grain-free, gluten-free}


  • 3/4 lb of fresh green beans
  • 2-3 teaspoons of extra virgin olive oil or avocado oil (like THIS or THIS)
  • Sea salt, to taste (I love THIS Celtic salt and THIS Himalayan 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
Recommended Equipment


  1. 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 a leafy salad. If you'd prefer, you can leave the beans whole. Place the green beans in a pile in the middle of a large rimmed baking sheet.
  2. Pour the cooking oil over the green 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.
  3. Spread the green beans out on the baking sheet giving as much space between the individual beans as possible. Shake or measure the balsamic vinegar over the green beans.
  4. Bake for 10 minutes, stir the green beans and then bake for another 5-10 minutes. If you like your green 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.
Created using The Recipes Generator

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.
Update #1 (December 2015): Since this is one of the most popular recipes 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. ;)

Update #2 (November 2017): I rewrote this post to expand upon the benefits of roasting veggies, picking green beans as a weeknight side, and using balsamic vinegar.

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MEDICAL DISCLOSURE: The information included on this website is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan. 

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