Roasted Green Beans
Roasted Green Beans are simple and utterly delicious! Toss fresh green beans in a mixture of balsamic vinegar, mustard, extra virgin olive oil, Sriracha sauce, black pepper and sea salt then roast to create a slightly sweet and spicy side dish for the holiday table.
Since I bumped Christmas Cookie Week until next week (due to the internet being on the fritz during our little ice storm whose remnants are still hanging out), I thought it might be fun and timely to share some recipes that would be good to bring to a holiday get-together, potluck or even your family’s own Christmas Dinner.
So. Green beans.
Green beans have always been one of my favorite vegetables, and I am always looking for new ways to cook them, especially since Winston and I can easily devour an entire batch of them in an evening. (True story.)
This recipe came from drizzling some homemade salad dressing atop some green beans a few years ago in an attempt to get finish off the dressing and give the beans an added savory quality. I’ve tinkered with that original idea ever since, adding a few different products in the hopes to change it up a bit. Not because the original wasn’t good, but because I sometimes just like to eat something different with some unique flavors. And, in the last batch of tinkers, I added the zing that seals the deal.
These green beans are simple and easy to make, requiring little-to-no hands-on time, and then you just pop them in the oven, bake until the beans are crisp tender, then enjoy.
Here’s how you can make your own:

Roasted Green Beans
Roasted Green Beans are simple and utterly delicious! Toss fresh green beans in a mixture of balsamic vinegar, mustard, extra virgin olive oil, Sriracha sauce, black pepper and sea salt then roast to create a slightly sweet and spicy side dish for the holiday table.
Ingredients
- 1 pound fresh green beans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons grainy mustard
- 1/2 teaspoon Sriracha sauce
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sea salt, (I used 'Alaea Red Hawaiian Sea Salt [Coarse])
Instructions
- Preheat oven to 425°F.
- Chop stems off green beans and set aside in a large bowl.
- Whisk together the olive oil, balsamic vinegar, mustard, Sriracha, black pepper in a smaller bowl, mixing until incorporated.
- Pour the wet ingredients on top of the green beans.
- Using a pair of tongs, make sure each green bean is coated in the mixture.
- Pour the green beans onto a lined baking sheet (or a baking dish.)
- Bake for 25 minutes, then pull out of the oven.
- Top the green beans with your coarse sea salt, then enjoy!

Green beans are the best! I usually do a simple garlic saute, but I love the idea of punching it up with sriracha sauce. Yay!
Green beans really ARE delightful, and I love that you generally do a simple garlic saute with them. I’m gonna have to try that next time because I love me some garlic.
We made these for dinner last night and they were super tasty! Very flavorful without being too spicy :). We struggle to find low-calories ways to punch up our veggies – these will be a new staple!
Mary, so glad these turned out tasty for y’all and that they’re going to become a staple for veggies in the future! I love making stuff that’s crazy flavorful without being incredibly spicy, so I’m happy it fit the bill for you, too!
I added a little honey to the sauce to give it a little hint of sweetness. Super good
Oh yum! That sounds delicious, TJ. Nice adaptation! I’m glad you enjoyed it.