Balsamic Roasted Green Beans
Balsamic Roasted Green Beans
Description
Tender-crisp green beans roasted with Garlic Infused Olive Oil, sliced garlic, and 25 Star Dark Balsamic until lightly blistered, caramelized, and glossy. Finished with butter, flaky sea salt, and Meyer lemon zest, this quick side dish is bright, savory, and elegant enough for weeknight dinners, holiday meals, and entertaining.
Recipe Overview
Servings: 4
Prep Time: 5 minutes
Cook Time: 17–19 minutes
Total Time: 22–24 minutes
Calories: About 90 per serving, based on 4 servings
Ingredients
1 pound French green beans or 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 black pepper
½ teaspoon finely grated Meyer lemon zest
Flaky sea salt, for finishing
Instructions
• Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
• Spread the green beans onto 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 so the beans roast instead of steam.
• Roast for 12 minutes, until the beans are beginning to blister and soften but are still crisp-tender.
• Remove the pan from the oven, scatter the sliced garlic over the beans, and toss well. Return to the oven and roast for 3–4 minutes, just until the garlic is fragrant and lightly golden.
• Remove the pan again, drizzle the 25 Star Dark Balsamic evenly over the beans, and toss gently to coat.
• Roast for a final 2–3 minutes, watching closely, until the balsamic lightly caramelizes and clings to the green beans without burning.
• Remove from the oven and immediately toss with the unsalted butter until the beans are lightly glossy.
• Finish with Meyer lemon zest and a light sprinkle of flaky sea salt. Serve warm.
Chef's Tip
Green beans need high heat and enough space on the pan to blister instead of steam. Adding the sliced garlic after the beans have started roasting keeps it from burning, and adding the balsamic only in the final few minutes lets it caramelize into a glossy glaze without scorching. Tossing the hot beans with butter at the end softens the balsamic acidity and gives the finished dish a more polished, restaurant-style texture.
Flavor Variations
• 25 Star White Balsamic: Use 25 Star White Balsamic for a lighter, brighter glaze that lets the fresh green bean flavor shine.
• Lemon White Balsamic: Finish with Lemon White Balsamic for a vibrant citrus variation that pairs beautifully with seafood and spring meals.
• Cranberry Orange White Balsamic: Use Cranberry Orange White Balsamic for a festive holiday version, especially alongside turkey, ham, or roasted chicken.
• Fig Dark Balsamic: Use Fig Dark Balsamic with toasted walnuts or crispy bacon for a rich autumn-inspired side dish.
• Finish with freshly grated Parmigiano-Reggiano or toasted almonds for added texture and savory depth.
Pairings
Excellent with roast chicken, grilled steak, salmon, pork tenderloin, holiday dinners, pasta dishes, grilled seafood, ham, turkey, and simple weeknight meals.
Build Your Plate
Turn this into a complete weeknight or holiday dinner
These green beans are tender-crisp, lightly blistered, and finished with balsamic, so the best plate pairs them with a simple protein and a savory side that lets the glaze shine.
Finished Side Dish
Balsamic Roasted Green Beans served alongside roast chicken, grilled steak, salmon, pork tenderloin, ham, turkey, or grilled seafood.
Main Dish
Roasted green beans finished with Garlic Infused Olive Oil, sliced garlic, 25 Star Dark Balsamic, butter, Meyer lemon zest, and flaky sea salt.
Sides & Additions
Roast chicken, grilled steak, salmon, pork tenderloin, holiday turkey, ham, pasta, toasted almonds, walnuts, or Parmigiano-Reggiano.
Flavor Pairing
25 Star Dark Balsamic for the classic glaze, 25 Star White Balsamic for brightness, Lemon White Balsamic for citrus, Cranberry Orange White Balsamic for holiday meals, or Fig Dark Balsamic for richness.
Recipe Notes
These green beans are best served warm, shortly after roasting, while they are still slightly crisp and glossy. They also work well at room temperature for gatherings or holiday buffets. For the best texture, arrange the beans in a single layer and avoid overcrowding the pan. If using thicker regular green beans instead of French green beans, add 1–2 minutes to the first roasting stage.
