Oven Roasted Green Beans Recipe with Crispy Shallots
An easy roasted green beans recipe that's special enough for company. The beans roast until crisp-tender, then get tossed in a bright lemon-Dijon dressing and finished with crispy caramelized shallots. Make the shallots and dressing ahead, and serve the beans warm or at room temperature.
Servings: 6 servings
Calories: 168kcal
Ingredients
Caramelized Shallots
- 2 tablespoons butter salted or unsalted
- 4 ounces shallots about 2 to 3 large
- 1 teaspoon granulated sugar
- Kosher salt to taste
- Freshly ground black pepper to taste
Oven Roasted Green Beans
- 1 ½ pounds fresh green beans trimmed and broken into 1- to 2-inch pieces
- 4 tablespoons extra virgin olive oil divided use
- Kosher or sea salt
- 2 to 3 teaspoons fresh lemon juice
- 1 ½ teaspoons Dijon mustard
Instructions
Caramelized Shallots
- In a medium skillet, melt butter over medium-low heat.
- Peel shallots, cut in half and thinly slice. Using your hands, break slices into individual pieces. Sauté shallots in butter, stirring occasionally, about 10 to 12 minutes or until very soft.
- Stir in sugar and continue cooking, stirring occasionally, about 3 minutes or until golden brown. Season to taste with salt and pepper. Set aside.
Oven Roasted Green Beans
- Preheat oven to 400 degrees.
- Place beans on a large rimmed half sheet pan (see Note below). Drizzle with 2 tablespoons olive oil, tossing to coat. Season with salt.
- Roast for 10 to 12 minutes or crisp-tender.
- In a medium mixing bowl, whisk together the lemon juice, mustard and remaining 2 tablespoons olive oil.
- Add lemon mixture to cooked beans and toss. Season to taste with salt and pepper.
- Serve hot or at room temperature with caramelized shallots sprinkled over the top.
Video
Notes
Dry the beans. Pat washed beans thoroughly dry before adding oil. Wet beans will steam instead of browning.
Go slow on the shallots. Cook in butter over medium-low for the full 10 to 12 minutes, until very soft, before adding the sugar. Once the sugar goes in, stir often — golden turns to burnt quickly.
Serve warm or at room temperature. The lemon-Dijon dressing keeps the beans bright as they sit, so they can be roasted ahead — ideal for entertaining.
Pan space. For deeper browning, divide the beans between two rimmed half-sheet pans so they roast in a single layer. One pan works too.
Make ahead. Shallots and dressing can be made up to 24 hours ahead, covered and refrigerated. Bring both to room temperature before serving.
Note: This recipe was originally published in my cookbook "Fresh Tastes."
Nutrition
Calories: 168kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 307mg | Fiber: 4g | Sugar: 6g | Vitamin A: 901IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 1mg