Roasted Green Beans with Basil, Pine Nuts, and Cheese Recipe
This vibrant and flavorful Roast Green Beans recipe delivers crispy-tender green beans roasted to perfection and dressed with a garlic-balsamic vinaigrette, topped with fresh basil, toasted pine nuts, and shavings of Parmesan or aged white Cheddar. Quick to prepare and ideal as a delicious side dish, it combines sweet, savory, and tangy notes for a delightful vegetable dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1½ pounds green beans, trimmed
For Roasting
- 3 tablespoons olive oil, divided
- 2 teaspoons honey (or maple syrup to make it vegan)
- Salt and pepper to taste
For Vinaigrette
- 1½ tablespoon white balsamic vinegar (or fresh lemon juice)
- 2 cloves garlic, grated
- 2 teaspoons Dijon mustard
Garnishes
- ¼ cup chiffonade basil
- ¼ cup toasted pine nuts
- Parmesan or aged white Cheddar, peeled into large shreds
Instructions
- Preheat Oven: Heat your oven to 425°F (218ºC) with the rack set in the lowest position for optimal roasting.
- Prepare Green Beans: Toss the trimmed green beans with 1½ tablespoons of olive oil, 2 teaspoons honey, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Arrange them in a single layer on a baking sheet.
- Roast Covered: Cover the baking sheet tightly with foil to steam the beans and roast for 10 minutes.
- Roast Uncovered: Remove the foil and continue roasting the beans uncovered for about 12 minutes, stirring halfway through, until tender and starting to brown.
- Prepare Vinaigrette: While beans roast, whisk together the remaining 1½ tablespoons olive oil, white balsamic vinegar, grated garlic, and Dijon mustard in a large bowl. Season with salt and pepper to taste.
- Toss Beans in Vinaigrette: Transfer the roasted green beans immediately to the bowl with the vinaigrette and toss gently to coat. Adjust seasoning as needed.
- Garnish and Serve: Transfer the dressed beans to a serving dish, then top with chiffonade basil, toasted pine nuts, and large shavings of Parmesan or aged white Cheddar. Serve warm or at room temperature.
Notes
- To make this recipe vegan, substitute honey with maple syrup and omit cheese or use a plant-based alternative.
- White balsamic vinegar can be substituted with fresh lemon juice for a fresher citrusy flavor.
- To toast pine nuts, heat them in a dry skillet over medium heat until fragrant and golden, stirring frequently to prevent burning.
- Ensure the green beans are arranged in a single layer on the baking sheet for even roasting and caramelization.
- Covering the beans initially with foil helps them steam and become tender before roasting for a crispy finish.
