Easy and delicious Balsamic roasted green beans makes a healthy side dish to any meal. The green beans are roasted in the oven with spices, a balsamic glaze and then topped with some crispy almonds.
If you are looking for an easy and delicious side dish, give these delicious green beans with balsamic vinegar and garlic a try. This side dish recipe is easy and fast to make on just a baking tray, minimal washing up!
Baking green beans in oven is super easy and gives them a lot of flavor. The green beans, shallots and garlic are roasted with some spices until the beans are crispy on the edges with a soft center. Then topped with a drizzle of balsamic vinegar and some crunchy almonds. This roasted balsamic green beans recipe is also vegan and gluten free and can easily be made allergy friendly by leaving out the almonds. Or try this nut free Crispy green beans recipe.
For more tasty side dishes, check out these Crispy roasted sweet potatoes or this protein packed Chickpea tahini salad.
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Ingredients
This roasted balsamic green beans recipe just requires a few, simple ingredients listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Green beans, fresh, not frozen, washed and ends trimmed .
- Shallot, thinly sliced
- Garlic, thinly sliced
- Olive oil, or other neutral tasting oil of choice, avocado oil is another healthy alternative.
- Sea salt and ground black pepper, add more to taste after the green beans are roasted in the oven.
- Balsamic vinegar, preferably a thick and reduced consistency for the best taste.
- Slivered almonds, or chopped almonds can also be used for a crunchy topping. For an allergy friendly green beans with shallots and balsamic vinegar recipe, use sunflower seeds or simply leave them out.
See recipe card for quantities.
Instructions
These roasted green beans with balsamic are super easy to make. No par-boiling or a lot of dishes needed. Just mix on the baking tray and bake. Follow along with the step by step instruction here, and for the full written instructions, see the recipe card at the bottom of the page.
- Step 1: Trim the ends of the green beans and place them on a baking sheet, with the sliced shallot and garlic. Drizzle with the olive oil and sprinkle the salt and ground black pepper over the green beans and stir to coat.
- Step 2: Spread the green beans out in an even layer and roast in the oven for about 10-15 minutes, stirring half way through.
- Step 3: Drizzle with balsamic vinegar and top the green beans with the slivered almonds.
- Step 4: Bake for another 5-10 minutes or until the slivered almonds are a light golden brown, be carful not to burn them.
Hint: Serve the crispy green beans immediately for the best result while they are still hot and crispy. Top with some extra balsamic if needed. This recipe can also be doubled to feed a larger crowd. Divide the green beans on 2 baking trays if needed so they will roast evenly in one single layer.
For another roasted side dish, try these Crispy green beans or these Roasted Tenderstem Broccoli or Crispy roasted sweet potatoes.
Substitutions and variations
- Herbs – Top these baked green beans with some fresh herbs like chopped parsley, sage or thyme.
- Spicy – For a little heat, top these easy balsamic roasted green beans with some chili flakes to taste.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Onion – Another alternative to shallot is ½ a red onion or even some roughly chopped spring onion.
- Cheese – For all you cheese lovers, top these balsamic green beans with some freshly grated parmesan cheese. Or try these parmesan and garlic roasted green beans.
- Nuts – These balsamic green beans are topped with some crunchy slivered almonds. Chopped almonds, or other nuts of choice can also be used. For an allergy friendly recipe, use sunflower seeds or simply leave out the nuts all together. Or try this Crispy green bean recipe that is nut free.
For another great veggie side dish, try this Roasted Tenderstem Broccoli recipe or these Roasted Potatoes and Broccoli.
Storage
If these is leftover balsamic roasted green beans, they can be stored in an airtight container or heavy duty ziplock bag, in the fridge, for up to 4-5 days. They won’t be as crispy after being stored, but still taste delicious.
These green beans can also be frozen for about 4 months.
Top Tip
I recommend using fresh green beans in this recipe for the best result. Just wash, dry and trim the ends, or buy already washed and trimmed green beans for an ever quicker prep!
FAQ
These roasted green beans balsamic vinegar taste best straight out of the oven while they are hot and slightly crispy on the edges. If you would like to prepare ahead of time, wash and cut the ends of the green beans and gather all the ingredients, so everything is prepared for when it’s time for roasting. Then all that’s left, is to stir everything together and bake!
You can, but the result will not the same. Frozen or canned green beans contain a lot of water and they won’t roast up the same way as fresh green beans do. I recommend using fresh green beans for the best tasting side dish.
Serving suggestion
What to serve with these balsamic roasted green beans? They make a great side for any occasion. If you are looking for more side dishes to go with this, try some of these recipes:
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Easy and delicious Balsamic roasted green beans makes a healthy side dish to any meal. The green beans are roasted in the oven with spices and a balsamic glaze and then topped with some crispy almonds.
- 1 ½ pounds green beans, washed and ends trimmed
- 1 shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar, divided
- ¼ cup slivered almonds
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Preheat the oven to 425°F (220C).
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Trim the ends of the green beans and place them on a baking sheet, with the sliced shallot and garlic. Drizzle with the olive oil and sprinkle the salt and ground black pepper over the green beans and stir to coat.
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Spread the green beans out in an even layer and roast in the oven for about 10-15 minutes, stirring half way through.
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Take out the baking tray after 10-15 minutes and drizzle with 1 tablespoon balsamic vinegar and top the green beans with the slivered almonds. Bake for another 5-10 minutes or until the slivered almonds are a light golden brown, be carful not to burn them.
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Top the roasted green beans with the reserved 1 tablespoon balsamic vinegar, some more sea salt and black pepper to taste. Serve immediately and enjoy!
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