Roasted Green Beans

Roasted Green Beans with Sundried Tomatoes is a side dish so good with the pine nuts that taste slightly like buttery popcorn and sundried tomato that hasn't lost all it's salty acidity that it should not be saved for a special occasion.

Yes, while doing research for Thanksgiving sides I discovered recipe after recipe of green beans sides. The beauty of green beans is their subtlety, they allow other flavors to work well with them and even the simplest of recipes can result in a successful dish to serve alongside the stars of the day.

Table of Contents

• Ingredients and substitutions for Roasted Green Beans

• How to make Roasted Green Beans

Ingredients and substitutions for Roasted Green Beans

• Green Beans: The variety used here is known as a French Green bean, Haricots Verts or Filet Beans. They're thinner than other types of string style beans and have a great crunch. You could replace with standard green beans.
• Pinenuts: The pinenuts add a real buttery richness to the beans. Though could be replaced with croutons, if you're allergic to nuts.
• Sun-dried tomatoes: Sun-dried tomatoes add saltiness here, but if you don't like them you could substitute in olives or marinated red peppers for a great compliment to the beans.

See recipe card for quantities.

How to make Roasted Green Beans:

Toss: Place all ingredients into a bowl and toss to coat.

Bake: Place in the oven and bake, tossing every few minutes until the beans are slightly charred and a little golden.

Serve: Serve hot alongside your favorite mains.

More side dishes you'll enjoy

Green Beans and Tomatoes

Bazlama – Turkish Flatbread

Zucchini Fritters

Roasted Green Beans

Sylvie Taylor

This Roasted Green Beans recipe includes sweet sundried tomatoes and crunchy pinenuts making for a stellar side for any time of year, but particularly for special occasions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Servings 6

Calories 130 kcal

Ingredients

  

1x2x3x

• 500 grams / 1 pound fresh green beans trimmed
• 18 grams / ⅓ cup sundried tomatoes chopped
• 35 grams / ¼ cup pine nuts
• 14 grams / 1 tablespoon butter melted
• 2 tablespoons olive oil
• ¾ teaspoon salt
• ¼ teaspoon pepper

Instructions

 

• Preheat oven to 220°C/425F.
• Place all ingredients into your baking dish and toss to coat evenly.
• Bake until the edges of the beans and sundried tomatoes begin to look slightly charred, approximately 15 minutes, tossing every 5 minutes to ensure they roast evenly.
• Remove and serve immediately.

Notes

• Pinenuts: You could replace with croutons, if you're allergic to nuts.
• Sun-dried tomatoes: Sun-dried tomatoes add saltiness here, but if you don't like them you could substitute in olives or marinated red peppers for a great compliment to the beans.

Adapted from My Recipes

Nutrition

Calories: 130kcal

Keyword vegetarian

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