A friend once asked Alex how his life had changed since he met me. He answered, “Well, I definitely eat more salad.”
Fair point. I eat a lot of salad—nearly every night, either as a side or as the main course. Before Alex and I met, a typical evening might be a huge bowl of arugula with crumbled feta and a grilled veggie burger on top. Alex would have likely run in the opposite direction from that meal.
I could happily eat salad every day. Alex, however, tends to prefer cooked vegetables—steamed broccoli, sautéed spinach, or roasted cauliflower are his go-tos.
Since marriage requires compromise, we alternate salad nights with cooked-vegetable nights. I have to admit, he may be onto something.
These roasted green beans have quickly become a favorite in our house. If you haven’t been convinced to roast green beans yet, I hope this recipe will change your mind. Roasting brightens their flavor, adds a hint of char, and gives them a satisfying texture.
Honey mustard green beans make a perfect weeknight side—simple, quick, and made from ingredients you likely already have. They take less than 15 minutes to prepare and are elegant enough for a holiday table as well. Because they include honey, they’re also a nice option for Rosh Hashanah.
Honey Mustard Green Beans
Servings
4
Author
Turnip the Oven
Ingredients
-
12
ounces
green beans
trimmed -
2
teaspoons
extra virgin olive oil - Kosher salt and freshly ground black pepper
-
1
tablespoon
minced shallots -
1
tablespoon
whole grain Dijon mustard -
1
tablespoon
honey -
2
teaspoons
red wine vinegar -
Chopped fresh parsley
optional, for garnish
Instructions
-
Preheat the oven to 425ºF. Line a baking sheet with foil and spread the green beans in a single layer. Drizzle with the olive oil and toss to coat. Season with a generous pinch of salt and freshly ground black pepper. Roast until the beans are bright green, tender-crisp, and just beginning to char in spots, 12 to 15 minutes.
-
While the beans roast, whisk together the minced shallots, whole grain Dijon mustard, honey, and red wine vinegar in a small bowl.
-
Toss the hot green beans with the honey-mustard mixture until evenly coated. Transfer to a serving dish, sprinkle with chopped parsley if desired, and serve warm.
