Haricots Verts Rôtis à la Vinaigrette à la Moutarde (Roasted Green Beans with Mustard Vinaigrette)

Haricots verts rôtis à la vinaigrette à la moutarde

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!



Serves Four
Time:  15 minutes preparation

12 ounces haricots verts (green beans) – snipped and trimmed
2 tablespoons olive oil
Kosher salt and ground pepper to taste


2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
½ teaspoon black pepper
¼ cup olive oil


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.

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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!

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