Roasted Balsamic Green Beans

Beautifully roasted balsamic green beans are tossed with red onion, cherry tomatoes, almonds, and apple honey. The balsamic lightly caramelizes the green beans resulting in a tender bean with crisp edges.

bowl of green beans on a gray napkin with a bottle of balsamic behind it

Table of Contents

Why this Recipe Works

This quick and easy recipe is perfect for large gatherings or even weeknight dinners. They are a great side dish hot, but they can also be eaten cold on top of lettuce for a bright and colorful salad. My kids love them, and they are vegan, gluten-free, and dairy-free.

Ingredients

green beans. cherry tomatoes, red onion, apple honey, balsamic vinegar, garlic and almonds

Green beans: For the best texture use only fresh green beans, canned or frozen green beans don’t retain their texture when roasting them. Roasted fresh green beans are tender on the inside, but not mushy and that’s exactly what we want.

Balsamic vinegar:  I use my favorite Primal Kitchen Balsamic Vinegar of Modena which is a PGI certified, high-quality Italian balsamic vinegar. It is also USDA organic, Whole30 approved, Certified Paleo. Use the code DORAPRIMAL to get a 10% discount at check out.

Almonds: I used slivered almonds, but this can also be made with walnuts or hazelnuts.

Extra Virgin Olive Oil: I use Primal Kitchen Extra Virgin Olive Oil which is certified organic, non-GMO, and NAOAA certified for quality and purity. Use the code DORAPRIMAL to get a 10% discount at check out.

Step by Step Instructions

from left to right green beans on a sheet tray, green beans and red onion on a sheet tray, olive oil poured on green beans, a bowl of balsamic vinegar
  1. Place trimmed green beans on a sheet tray lined with parchment paper.
  2. Add thinly sliced red onion to the green beans.
  3. Pour extra virgin olive oil on the green beans and season with salt and pepper. Toss and roast in the oven at 450°F for 10 min.
  4. Prepare dressing, pour balsamic vinegar in a small bowl.
from left to right honey being poured into a bowl of balsamic vinegar, tomatoes added to green beans on sheet tray, almonds and dressing added to green beans. green beans, tomatoes, onions, and almonds on a sheet tray

5. Add sliced garlic and apple honey.

6. Remove green beans from the oven and add cherry tomatoes to the pan.

7. Add almonds and balsamic dressing, and toss.

8. Roast in the oven for 10 more minutes.

Expert tips and tricks

To shorten prep time, buy already trimmed green beans. Trimmed green beans are easy to use, and they will save you some time, especially if you’re cooking for a large crowd. You can also make them in the air fryer! Follow the same steps, except you want to air fry at 400°F.

bowl of green beans with almonds, tomatoes and onion

Serving

Serve hot immediately or let cool, and serve with spring lettuce mix as a salad. You can keep them warm for up to 30 minutes in a 200°F oven. They pair perfectly with these creamy vegan mashed potatoes.

Storing

Store in an airtight container for up to three days in the fridge. Reheat in the microwave or pop them back in the oven at 350°F for 6-7 minutes.

pink bowl of green beans with tomatoes and almonds

More Vegan Sides

Roasted Balsamic Green Beans

The combination of the sweet balsamic and the caramelization that comes from roasting the beans is irresistible. Even the kids like them.
Pin Recipe Print Recipe
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 108kcal
Author: Dora Stone

Ingredients

Instructions

  • Preheat oven to 450F. Line baking sheet with parchment paper.
  • Place green beans and red onions on baking sheet and toss with olive oil, salt, & pepper.
  • Roast in oven for 10min.
  • In the meantime, in a small bowl whisk the balsamic vinegar, honey, and garlic slices. Set aside.
  • Remove beans from oven and stir in cherry tomatoes and slivered almonds,pour the balsamic-honey dressing over them. Toss with your tongs.
  • Continue roasting for 10 more minutes or until beans have begun to shrivel and brown, and are tender but not mushy.
  • Remove from oven and serve.

Video

Notes

 These beans taste great cold with a balsamic honey dressing. Even the kids love this recipe! 
Recipe adapted from Cooks Illustrated

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 391mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1174IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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