Haricots Verts Rôtis à la Vinaigrette à la Moutarde (Roasted Green Beans with Mustard Vinaigrette)
For me, roasting vegetables is always my preferred method. Their vibrant colors remain intact, you get a little extra sweetness from the char or caramelization that occurs, and their texture is often on point. The key is a hot oven, plenty of seasoning and the right amount of fat – in most cases, olive oil. I like to zip these green beans up with a quick mustard vinaigrette. I think you’ll love it! It’s inspired by Ina Garten who makes a similar dish, but with feta cheese and it’s served cold. This is also delicious and a perfect summer side salad!
12 ounces haricots verts (green beans) – snipped and trimmed
2 tablespoons olive oil
Kosher salt and ground pepper to taste
Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
½ teaspoon black pepper
¼ cup olive oil
Method:
Preheat oven to 400°F.
Arrange beans on a baking sheet on a single layer – ensuring none are laying on one another. Mix with olive oil, salt and pepper – covering all evenly. Roast for 10 minutes.
Meanwhile, make the vinaigrette. In a small bowl, combine mustard, vinegar and black pepper. While whisking, slowly stream in olive oil, creating a blended emulsion. Set aside.
At 10 minutes, check beans – if you see a bit of black charring – that’s great! Beans should still be a little crisp, but cooked. Remove and toss in vinaigrette. Serve immediately.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
