Roasted Green Beans with Warm Vinaigrette

From the Chew

Roasted Green Beans with Warm Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound Green beans, trimmed

  • 1

    Shallot, peeled and cut into slices keeping the root end intact

  • 2

    Cloves Garlic, smashed

  • ¼

    cup Olive oil (plus 1 tablespoon)

  • 3

    tablespoons Sherry Vinegar

  • ¼

    cup Dried cranberries

  • ¼

    cup Slivered Almonds, toasted (to garnish)

  • Kosher Salt and Freshly Ground Black pepper


• Preheat oven to 375°F. • In a large mixing bowl toss together green beans, shallots, 1 tablespoon of oil and salt and pepper. Place in an even layer on a baking sheet. Put in the oven and bake for 15 minutes. Stir the green beans around and continue to bake until tender and browning (about 10 minutes). • Meanwhile, heat the olive oil in a small sauté pan and add the smashed garlic. Heat for 2-3 minutes until the garlic becomes fragrant. • In a large mixing bowl add the sherry vinegar, a pinch of salt and some black pepper. Whisk in the heated olive oil until a vinaigrette forms. Add in the dried cranberries and green beans and toss to combine. • Garnish with slice almonds and serve warm. Tip - Roast the beans ahead of time and toss them in warm vinaigrette before serving. - Infuse garlic and oil in a larger batch to enjoy in a variety of dishes!


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