Roasted Green Beans with Walnuts and Mustard Vinaigrette

By Patty Mastracco
Total Time
22 Mins
Serves
6
Serving Size
1/6th of recipe
Meal
Dinner
Course
Side

DESCRIPTION

Roasted fresh green beans are coated with a tangy vinaigrette and topped with toasty California walnuts and sweet dried cranberries.

Prep Time
10 Mins
Cook Time
12 Mins
Total Time
22 Mins
Calories
250
Total Fat
23
Saturated Fat
3
Polyunsaturated Fat
6.503
Monounsaturated Fat
12.4
Cholesterol
0
Sodium
115
Carbohydrates
12
Dietary Fiber
3
Total Sugars
6
Protein
3
Vitamin D
0
Calcium
45
Iron
1
Potassium
230

Ingredients

Green Beans:

  • 1 pound Green beans, trimmed
  • 1 Shallot, peeled and thinly sliced
  • 1 Clove garlic, minced
  • 3 tbsp Olive oil

Dressing:

  • 1/4 cup Extra virgin olive oil
  • 1 tbsp Sherry vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • 1/4 tsp Black pepper

Topping:

  • 1/2 cup chopped California walnuts, toasted
  • 1/4 cup Dried cranberries

Preparation

  1. Preheat oven to 400° F.
  2. Place green beans, shallot and garlic on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Roast for 12 minutes or until tender and lightly charred in spots.
  3. Whisk together olive oil, vinegar, mustard, salt and pepper in a small bowl, then drizzle over roasted green beans.
  4. Transfer to a serving bowl and top with walnuts and cranberries.