Oven Roasted Green Beans with Crispy Shallots
If you’re looking for an easy side dish that’s fresh, flavorful, and just a little bit special, this roasted green beans recipe fits the bill. Tender beans get a quick roast in the oven, then are tossed with a bright lemon-Dijon dressing. The finishing touch is crispy caramelized shallots that add a delicate crunch and sweet-savory depth, making the whole dish pop.
Servings: 6 servings
Calories: 168kcal
Ingredients
Caramelized Shallots
- 2 tablespoons butter
- 4 ounces shallots about 2 to 3 large
- 1 teaspoon sugar
- Kosher salt to taste
- Freshly ground black pepper to taste
Oven Roasted Green Beans
- 1 1/2 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 1/2 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
Note on roasting green beans: For deeper caramelization and light browning, spread the green beans in 2 rimmed half-sheet pans so they roast in a single, even layer with space between them. Using just one pan works too - the beans will still turn out crisp and delicious.
Make ahead: Shallots can be caramelized up to 24 hours in advance, covered and refrigerated. Sauce can be made up to 24 hours ahead, covered and refrigerated. Bring shallots and sauce to room temperature before serving.
Variation: Green beans can be steamed instead of roasted.
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