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!
One thought on “Haricots Verts Rôtis à la Vinaigrette à la Moutarde (Roasted Green Beans with Mustard Vinaigrette)”
This encourages me to plant green beans in the spring, thank you!
This encourages me to plant green beans in the spring, thank you!