These slightly sweet and sour Balsamic Roasted Green Beans are made in just about ten minutes with just five pantry staple ingredients. A super quick and super simple side dish to accompany any meal.
Quick Green Bean Recipe
Whenever I'm in need of some veggies for a meal I'm making, I almost always turn to green beans. And the quickest, most delicious way to make them is quickly under the broiler with a little bit of fat, salt, and acid mixed in. This recipe turns to balsamic vinegar (which is a little bit sweet and a lot bit sour) to make these green beans pretty exciting.
This dish comes together so quickly, even forgoing using a bowl to mix the green beans with the other ingredients; just toss them together directly on the sheet pan.
They pair well with many dishes, and are even a hit with (some) picky kids! In my house, 1 out of 2 will eat them, which I consider a win!
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- french green beans (these thin beans are preferred because they cook so quickly, but if you can't find them you can use regular green beans)
- balsamic vinegar (use the best quality balsamic vinegar you have, it really makes a difference in this dish)
- olive oil
Alternatives to Broiling
Broiling is a more intense form of roasting since there is a direct heat source coming at the green beans from the top. This allows the green beans to cook quickly, and have a few "charred" spots which add flavor to the veggies.
However, if you are already cooking a main dish in the oven, it's perfectly fine to simply roast these with whatever it is you are cooking. Though they might take slightly longer than the recipe instructs, as it calls to cook them under the broiler.
The Best Tip for Cooking French Green Beans
Do remember that these french green beans are very thin. Take them out of the oven when they are just starting to be tender, as they will continue to cook after they come out of the oven from risidual heat. They should be crisp, yet tender when they come out of the oven.
Serving Roasted Green Beans
These are best served the day they are made, and they do not keep well so try to make just what you'll consume in one meal.
Serve with a variety of main dishes, such as meats, add them to a salad or with some cooked grains.
Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!Print
Balsamic Roasted Green Beans
- Prep Time: 00:02
- Cook Time: 00:10
- Total Time: 12 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Broil
- 1lb. french green beans or regular green beans, cleaned and trimmed
- 3 cloves garlic thinly sliced
- Big pinch of salt
- Big pinch of pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoons olive oil
- Preheat the broiler to 500ºF.
- Add all ingredients to a rimmed baking sheet and mix together.
- Cook on the highest rack under the broiler for 10-12 minutes or until crisp tender, tossing the green beans halfway through.
- Serve immediately.
If you can't find french green beans, you can use regular but they might take a few extra minutes to cook.
French green beans are very thin. Take them out of the oven when they are just starting to be tender, as they will continue to cook after they come out of the oven from risidual heat. They should be crisp, yet tender when they come out of the oven.
Keywords: Balsamic Green Beans
Your recipe reminded me of grandma's Italian green beans, only your wasy is a much quicker.
She always julianed a few fresh mint leaves to sprinkled over the top before serving.
Love the idea of mint leaves!
These are easy to make, and tasty! I usually roast green beans with salt and pepper, then squeeze some lemon on them once they are out of the oven. This recipe is just as easy, but offers a flavorful twist! Thanks, Kelli.