I’m always on the lookout for fast, easy, and tasty side dishes. I don’t mind spending extra time on a main dishes and desserts, but when it comes to side dishes I want to get them on the table quickly, without too much effort. Maple Mustard Roasted Green Beans with Toasted Almonds definitely qualifies as no-fuss yet it’s impressive in both appearance and taste.
I used to shy away from making green beans on a regular basis because I find the process of washing and trimming them very cumbersome. But ever since I discovered the bagged, pre-washed and trimmed green beans at the grocery store I’ve been making them a lot more often. It’s so great to just dump the beans from the bag right onto a sheet pan, toss them with a marinade and then thrown them in the oven. What could be easier than that!
This recipe for Maple Mustard Roasted Green Beans with Toasted Almonds can easily be doubled so it’s great for serving large crowds. The day I shot the photos for this post I doubled the recipe so the amount of marinade you see in the picture above is for 3 lbs. of green beans, which would serve 16 people. There aren’t many side dishes you can prepare in a matter of minutes that serve 16 people!
Green beans can be prepared in so many different ways. You can boil, steam, sauté or roast them. I’m not crazy about the taste and texture of boiled or steamed green beans. They become too tender for my liking and I find the taste rather flat. Roasted green beans on the other hand, are a whole different story. When roasted, green beans are crispy, nutty, and full of flavor.
The amount of marinade in this recipe is just enough to give each green bean a subtle, sweet, and savory coating. If you want the maple mustard flavor to be a little more pronounced in the finished dish, toss the beans with all but a couple of teaspoons of the marinade before roasting. Then, drizzle on this reserved marinade right before serving.
This is such a great side dish as is but if you want to make it extra special then use slim, French style green beans known as haricots verts, instead of regular green beans. They’re pricier but they look more elegant and some people think they taste better too. Years ago the only time you’d see haricots verts was at fancy restaurants but nowadays they are readily available at mainstream grocery stores.
- 1½ lbs. green beans, washed and trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons white wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ½ cup sliced almonds, toasted
- Preheat the oven to 425 degrees. Spread the green beans out on a baking sheet.
- Whisk together the olive oil, mustard, syrup, vinegar, garlic, salt and pepper. Pour over the green beans and toss until they are evenly coated.
- Roast for 12-15 minutes stirring halfway through the roasting time. Sprinkle on the toasted almonds and serve.
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