Fancy Sheet Pan Green Beans
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Fresh, simple, flavorful and healthy. Seems like a tall order when it comes to in-home meal production, right? But when it comes to these Fancy Sheet Pan Green Beans, all boxes are easily checked off!
I love sheet pan recipes. They are so easy to assemble and clean-up is a breeze. There are a few steps that make this recipe especially delicious – they may seem a little laborious but they’re critical when using fresh green beans. (And the hardest step is boiling water – so that’s not too bad, right?!
Start off with the haricots verts variety of fresh green beans, if you can find them. This variety is especially tender and slender – making it a great green bean for oven roasting.
Blanch the green beans by boiling in salted water until they are crisp but tender to the bite (approximately 4 minutes) and then directly placing in a large bowl of icy water. This shocks them in order to retain their bright green, beautiful color and crisp texture.
The ‘fancy’ part of this recipes comes through the Dijon mustard dressing that coats these beans prior to roasting.
Here’s what you’ll need to make this dijon dressing:
- Dijon mustard
- avocado oil
- sea salt
- cracked black pepper
- red onion, diced
- red bell pepper, diced
- Italian parsley, chopped
Toss the blanched beans with the dressing and lay out in a single layer on a prepared sheet pan. Roast for 15 minutes at 425° or until you can hear them sizzling.
The tang of the Dijon partnered with the sweet crispiness of the green beans is a magical combination. Pops of bell pepper, red onion and the charred green bean tips make this side dish a crave-worthy mealtime star!
Fancy Sheet Pan Green Beans
- 3-4 T Dijon mustard
- 3 T avocado oil
- 1 t sea salt (plus 1 T for boiling water)
- 1/2 t cracked black pepper
- 4 T red onion, diced
- 5 T red bell pepper, diced (about 1/2 medium bell pepper)
- 3 T Italian parsley, chopped
- 1.5 lbs haricot vert style green beans
Preheat oven to 425°. Prepare a 12″ x 17″ rimmed baking sheet by spraying with non-stick cooking spray. Fill a large bowl with ice water, leaving a 3″ space from the top of the bowl.
Bring a large pot of water to boil, leaving a 3″ space between the top of the salted water (add 1 T sea salt to water) and the top of the pot. Blanch the green beans by placing in the boiling water for 4 minutes and then straining and adding to the bowl of ice water.
Once green beans have chilled, drain and pat dry (removing as much water as possible). Place beans in a large bowl.
In a medium bowl, combine dijon dressing ingredients. Pour the dressing over the beans, tossing to coat.
Pour the dressed beans onto the prepared sheet pan in a single layer. Bake at 425° for 15 minutes or until the green bean ends are slightly charred and you can hear them sizzling.
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