This filling (and speedy!) family-friendly dinner features baked beefy, cheese-filled burritos with salsa and more cheese.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds fresh green beans, trimmed
- 1 tablespoon olive oil
- ½ teaspoon coarse salt
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon white sugar
- ½ teaspoon dried dill
- ½ teaspoon coarse-ground black pepper
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
- Roast the green beans in the preheated oven until cooked through, about 20 minutes.
- Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
- Feel free to use 1 teaspoon minced fresh dill in place of the dried dill.
Reviews
Followed recipe except I added parmesan cheese with vinaigrette. Family and I thought the beans were very good. I’ll be making this again.
WAY too high and long of a cook time. 450 is way higher than I’ve ever roasted veggies, but I thought I’d try it out for the heck of it. I even covered my main floor smoke detector, fearing the worst. The beans somehow ended up setting off my *second* floor smoke detector off, which has never happened! I took them out after 8 minutes and they were overdone, so I’m not sure they’d even be edible after 20 minutes. The vinaigrette was ok on its own, but once everything was combined, I just wasn’t a huge fan of it.
Nice change to roasted vegetables. Will definitely make again. For me with cheese and few crackers makes a complete meal!
Very good. I added goat cheese and pine nuts at the end. Delicious!
Loved this recipe – the beans were tender crisp, and the vinaigrette a nice, light touch. I dusted them with a little granulated garlic when I tossed the beans with the oil & salt before roasting. Will definitely make again!
I made this for a gathering of friends and they loved it. I even had requests for the recipe. Thanks for a great dish! 🙂
*I followed the recipe exactly* I thought this recipe was ok. The beans were edible but there was something about it that was a little weird. It is unlikely that I will ever make this recipe again.
My husband made these for me for Valentine’s Day with herb crusted salmon and mashed sweet potatoes. So yum! They taste decadent because they’re creamy — but it’s deceiving because it’s the mustard that makes them creamy! Love love love!
In my opinion, the roasted green beans were good. However, when I added the vinegarette, it was gross! I put parmesan on them and it was even nastier. My husband, on the other hand, said that he loved the greenbean dish. He did not like the added Parmesan tho.
Delicious! I added freshly grated parmesan cheese at the end. I also used honey dijon mustard instead.
Overall, a nice side dish and the vinaigrette is very good. I chose to steam my green beans vs. roasting which I’m sure made a differnce. I like to see a nice lively green color on my beans with a snap to them vs. a dark color and basically over cooked…
Everyone in my family did like these and thought they would appreciate them again… but… not my favorite for sure. Might have something to do with me not really liking Green Beans. I thought the texture from roasting them was off and if I must have green beans I prefer them with a lot of crunch. These seems more tough then crunchy to me…. but again like I said, my wife daughter and son in law said they really liked them. The dill Vinaigrette was good, and I might try that again on fresh quick blanched beans just for kicks.