Roasted Green Beans with Vinegary Dill Sauce

Gluten-Free   /   Paleo   /   Vegan

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com

I’ve never been a huge fan of green beans. They used to be that vegetable that I ate because they were cheap at the farmers market, not hating them but never fully enjoying them. Until these roasted green beans changed my life. I don’t know why it had never occurred to me to roast green beans before, but if you’re like me and somehow missed the memo on this one, go roast some now.

 

In this version of roasted green beans, the beans are covered in a vinegary dill sauce, a type of pesto made with roasted almonds, dill, parsley and scallions. The vinegar makes the sauce taste more like a dressing, which is the perfect flavor for a summer side dish. I haven’t tried it yet, but I’d imagine the dill sauce would also be the perfect compliment to grilled chicken, fish (like salmon) or even steak.

 

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com WHY IT’S HEALTHY// Roasted green beans with vinegary dill sauce are gluten-free, paleo and vegan. Green beans (aka string beans) are low in calories, but nutrient dense. Green beans contain vitamin C and K as well as iron. Dill also contains vitamin C and K as well as flavonoids, such as quercetin, which helps prevent inflammation. //

 

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com

Roasted Green Beans with Vinegary Dill Sauce
 
Prep time
Cook time
Total time
 
Roasted green beans tossed with a vinegary dill sauce makes a simple and unique summer side dish that is quick to throw together. Gluten-free, vegan and paleo.
Author:
Serves: 6-8 as a side
Ingredients
  • 2 lbs fresh green beans
  • 5 tablespoons olive oil, divided
  • ½ cup chopped scallions
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ⅓ cup roasted almonds
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons vegetable or chicken stock
  • salt and pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix the green beans with two tablespoons of the olive oil, a generous sprinkling of salt and ground black pepper.
  3. Divide the beans between two baking sheets and spread out evenly.
  4. Bake for 20-25 minutes, stirring and rotating the pans midway through.
  5. While the beans are roasting, make the sauce.
  6. Add the scallions, parsley, dill and almonds to a food processor and process until finely minced.
  7. Add the oil, vinegar, stock, salt and pepper and process until smooth. Set dill sauce aside.
  8. Allow the green beans to cool slightly. Mix with dill sauce and serve immediately or refrigerate until ready to serve.

 

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Comments

  1. bekah says

    This is amazing! I wanted to eat the sauce with a spoon. My three teenaged kids also gobbled it up. Will be adding this to our repertoire. Thanks!

  2. Sarah C. says

    These are seriously drool worthy. I really don’t digest almonds too well, any suggestions on alternative nuts to use or possible to leave out all together? Thanks in advance!

    • says

      Hi Sarah – Thanks! Have you tried sprouted almonds? You can soak, sprout and dehydrate almonds yourself or buy them already sprouted. My local whole foods also sells sprouted almonds in the bulk section – many people find these much easier to digest. If not, you could try hulled sunflower or hulled hemp seeds as a replacement (though I haven’t tried this myself). Let me know if it works!

      • Sarah C. says

        Thanks so much! I ended up finding the sprouted almonds and they worked perfectly. In fact, I’ve literally put this on everything. The dill is just so fresh tasting for these hot summers. Perfect on eggs, cauliflower, chicken , salmon – you name it. I’m making another batch as we speak!

  3. Mich ele says

    I made these tonight, substituting basil for the dill since I had so much basil, and they were really delicious. Rave reviews from everyone at the table. This is a keeper.

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