June 15th, 2015

Roasted Green Beans with Dill Vinaigrette (Market Monday)

Green beans are one of my kids favorite vegetables, and while I use the term “favorite” loosely, I definitely have several ways of preparing them that go over well with all of my kids. So when I see fresh green beans at the farmers’ market, I feel pretty confident picking up a pound or two, knowing they’ll make a great side dish for almost any meal. When choosing green beans, look for a bright green color and beans that snap easily when bent. If possible it helps to choose beans of a somewhat uniform size so they’ll cook more evenly. Most green beans will keep for up to one week in a plastic bag in the refrigerator.


Recently we tried a new version of roasted green beans with a dill vinaigrette that my whole family loved! Roasting vegetables gives them such a great flavor, and the Dijon and dill were a perfect match for these roasted green beans. My husband loves dill, so I knew he’d like this dish, but I was surprised by how much my kids enjoyed it. Best of all, this recipe is quick and easy. Just whisk together the vinaigrette while your beans are roasting, then toss everything together right before serving. I think fresh vegetables often taste best when prepared with a few simple ingredients and these beans have a unique twist without being over-complicated. We’ll definitely be enjoying them on a regular basis!

Roasted Green Beans with Dill Vinaigrette

Roasted Green Beans with Dill Vinaigrette


  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1-2 tablespoons chopped fresh dill


  1. Preheat oven to 450 degrees. On a large baking sheet, toss green beans with 1 tablespoon of olive oil and the salt. Roast beans for about 20 minutes or until tender and slightly browned. Stir once halfway through cooking.
  2. Meanwhile, prepare vinaigrette: In small bowl whisk together vinegar, mustard, sugar, and pepper. While whisking, slowly add the remaining tablespoon olive oil. Stir in the dill.
  3. When beans are done add them to a large bowl with the vinaigrette and toss to coat well.
 Who Dished It Up First: Adapted from Good Housekeeping


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  1. Simple and healthy!


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