A friend once asked Alex how his life had changed since he met me, and he said, “Well, I definitely eat more salad.”
Point taken. I do eat a lot of salad. I have it almost every night, either with dinner, or as dinner itself. Before I met Alex, a typical night for me involved a huge bowl of arugula with crumbled feta and a grilled veggie burger on top—basically a meal that would send him running in the opposite direction.
I could eat salad every day for the rest of my life and be a blissfully happy person. Alex, on the other hand, generally prefers cooked veggies—steamed broccoli, sautéed spinach, and roasted cauliflower are among his favorites.
Since marriage is a compromise, we now try to trade off salad vs. cooked vegetable nights. And you guys, I have to admit he might be on to something.
These roasted green beans are one of my new favorites. Remember when we previously discussed how we should all be roasting our green beans? If I didn’t convince you then, I hope this recipe will do it.
These honey mustard green beans are a perfect weeknight side dish. You almost definitely have all the ingredients on hand, and they take less than 15 minutes to prepare from start to finish. But they are also just elegant and unexpected enough to work for a special occasion or holiday meal. Since they incorporate honey, we’ll be having them for Rosh Hashanah in a few weeks.
Honey Mustard Green Beans
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
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Preheat the oven to 425ºF. Line a baking sheet with foil and spread the green beans on top. Drizzle with the olive oil and toss to coat. Season with a big pinch of salt and pepper. Roast the green beans until they are bright green and tender crisp, and just barely starting to char in spots, 12 to 15 minutes.
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Meanwhile, in a small bowl, stir together the shallots, mustard, honey, and vinegar.
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Toss the hot green beans with the honey-mustard mixture and transfer to a serving dish. Sprinkle with the parsley (if using) and serve.
Lisa @ Panning The Globe says
I’m with Alex – I love cooked veggies more than salad, especially when they’re roasted. I usually just toss with olive oil and sea salt, but I’m excited to try your delicious sounding green beans with honey mustard and shallots! Yum!
Lydia @ Suitcase Foodist says
I love your idea for leftovers – stuffing them in a pita w/ hummus! Brilliant. Not that I imagine there would be many leftovers….
Erin @ Thanks for Cookin'! says
Hahaha what a great answer to that question! I tend to stick with garlic to flavor my roasted veggies but this recipe is getting pinned for sure. Looks amazing.
Ramya Menon says
Love the beans and honey mustard combo. I can totally see this with some grilled halloumi! Yum! Pinned for this weekend dinner 😀
Kare @ Kitchen Treaty says
I have yet to roast a green bean, but I think that needs to change, stat!