Balsamic Roasted Green Beans

Balsamic Roasted Green Beans

Description

Tender-crisp green beans roasted with Garlic Infused Olive Oil and sliced garlic, then finished with 25 Star Dark Balsamic, butter, flaky sea salt, and Meyer lemon zest. Lightly blistered, savory, bright, and glossy, this quick side dish works beautifully for weeknight dinners, holiday meals, and entertaining.

Ingredients

1 pound regular green beans, trimmed
2 tablespoons Garlic Infused Olive Oil
2 garlic cloves, thinly sliced
2 tablespoons 25 Star Dark Balsamic Vinegar
1 tablespoon unsalted butter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon finely grated Meyer lemon zest
Flaky sea salt, for finishing

Instructions

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

• Spread the green beans on the prepared baking sheet. Drizzle with Garlic Infused Olive Oil and season with kosher salt and black pepper. Toss until evenly coated, then arrange in a single layer with plenty of space between the beans so they roast rather than steam.

• Roast for 11–12 minutes, until the beans are beginning to blister and are nearly crisp-tender.

• Remove the pan from the oven and scatter the sliced garlic over the beans. Toss gently to distribute the garlic, then return the pan to the oven for another 3–5 minutes, just until the beans are tender-crisp and lightly blistered and the garlic is fragrant and lightly golden. Watch the garlic closely so it does not burn.

• Remove the beans from the oven. While they are still hot, drizzle with the 25 Star Dark Balsamic Vinegar and add the butter. Toss gently until the butter melts and the balsamic lightly coats the beans in a glossy finish.

• Transfer to a serving platter and finish with Meyer lemon zest and a light sprinkle of flaky sea salt. Serve warm.

Chef’s Tip

High heat and plenty of space on the baking sheet are the keys to blistered green beans rather than steamed ones. Add the sliced garlic only toward the end of roasting so it can become fragrant and lightly golden without burning. Finish the hot beans with the balsamic and butter after they leave the oven—the residual heat is enough to create a glossy coating while preserving the fresh character of the 25 Star Dark Balsamic.

Flavor Variations

• 25 Star White Balsamic: Replace the Dark Balsamic with 25 Star White Balsamic for a lighter, brighter finish that lets the fresh green bean flavor remain especially prominent.

• Lemon White Balsamic: Finish with Lemon White Balsamic for a vibrant citrus variation that pairs especially well with seafood, chicken, and spring meals.

• Cranberry Orange White Balsamic: Use Cranberry Orange White Balsamic for a festive holiday version alongside turkey, ham, pork, or roasted chicken.

• Fig Dark Balsamic: Replace the 25 Star Dark with Fig Dark Balsamic and finish with toasted walnuts or crisp bacon for a richer autumn-inspired variation.

• Add freshly grated Parmigiano-Reggiano or toasted almonds just before serving for additional savory flavor and texture.

Pairings

Serve alongside roast chicken, grilled steak, salmon, pork tenderloin, turkey, ham, or grilled seafood. For a complete meal, pair with roasted potatoes, mashed potatoes, wild rice, risotto, or a simple pasta dish.

Recipe Notes

Regular green beans are the best choice for the timing in this recipe because their slightly thicker texture allows them to blister while remaining tender-crisp. If using thinner French green beans or haricots verts, begin checking them several minutes earlier and shorten the roasting time as needed.

Arrange the beans in a loose single layer. If the pan is crowded, divide them between two baking sheets so moisture can escape and the beans can develop lightly blistered surfaces.

Because sliced garlic can brown quickly at 425°F, add it only during the final few minutes of roasting and remove the beans once the garlic becomes lightly golden and fragrant.

Add the balsamic and butter only after the beans leave the oven. Tossing them while piping hot provides enough heat to melt the butter and coat the beans without exposing the balsamic to prolonged high heat.

Bring This Recipe to Life

Garlic Infused Olive Oil

25 Star Dark Balsamic Vinegar

25 Star White Balsamic

Lemon White Balsamic

Cranberry Orange White Balsamic

Fig Dark Balsamic