Ingredients
Roasted beans and dressing
- 1 lb fresh green beans 454 g after trimming; choose similar thickness
- 1.5 tbsp olive oil 20 g, divided: 1 tbsp for the beans, 1/2 tbsp for the dressing
- 1 tbsp fresh lemon juice 15 ml
- 1 tsp finely grated lemon zest 2 g; wash and dry the lemon before zesting
- 1 tsp Dijon mustard 5 g
- 0.25 tsp fine salt 1.5 g
- 0.25 tsp ground black pepper 0.6 g
Equipment
- 1 Colander
- 1 Clean kitchen towel for drying beans
- 1 Kitchen knife and cutting board for trimming stem ends
- 1 Large rimmed metal baking sheet 18 x 13 inches; bare uncoated metal
- 1 Large mixing bowl
- 1 small bowl and whisk for dressing
- 1 Tongs
- 1 Fine zester
- Measuring spoons
- 1 Oven conventional setting
Instructions
Roast and dress the beans
- Rinse the green beans under plain running water, trim off the stem ends, and dry them thoroughly with a clean kitchen towel.
- Set a rack in the middle of the oven and heat to 425°F (220°C). Have an 18 x 13-inch rimmed metal baking sheet ready.
- In the large bowl, toss the dry beans with 1 tablespoon olive oil, the salt and pepper. Spread on the bare baking sheet in one layer, leaving space rather than piling the beans. Roast about 15–22 minutes, turning at 8–10 minutes, until tender with a few browned spots. Begin checking near 12 minutes for very thin beans; thicker beans may need longer.
- While the beans roast, whisk the lemon juice, lemon zest, Dijon mustard and remaining 1/2 tablespoon olive oil in the small bowl until combined.
- Transfer the hot beans to the large bowl, add the dressing, and toss gently to lightly coat. Serve warm. For a milder finish, add half the dressing first and offer the rest at the table.
Nutrition
Calories: 82kcalCarbohydrates: 8.3gProtein: 2.1gFat: 5.3gSaturated Fat: 0.8gSodium: 185mgFiber: 3.2gSugar: 3.8g
Video
Notes
Video credit: JoyFoodSunshine, “How to Roast Green Beans” (November 17, 2021), demonstrates the same fresh-bean sheet-pan roasting method. That version uses garlic and paprika; this recipe uses a lemon-Dijon dressing after roasting and the quantities above.
Use fresh beans for the stated timing. Thin beans cook more quickly; check texture and browning rather than relying only on the clock. Mustard is an allergen; check labels for other ingredients that matter to your guests.
Refrigerate leftovers in a shallow covered container within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). The reheated beans will be softer.
Cost is an ingredient estimate using U.S. online grocery prices checked October 22, 2026, with an allowance for a whole lemon. Nutrition is an ingredient-based estimate per one fourth of the recipe and assumes all oil, dressing and salt are eaten. Brands and portions vary; vitamins and minerals besides sodium are not estimated.