Spicy honey balsamic roasted green beans, the perfect paleo, vegetarian, vegan side dish.
We’ve had a ton of rain in Ohio this summer (want some of ours California? There’s plenty to share!). I unfortunately ran out of time to plant my usual patio container garden, but luckily my clients have more than enough squash, green beans, and tomatoes to spare and they kindly bring me extras! I’m obsessed with slow cooked, smokey Mountain Green Beans and Potatoes (you can find my recipe here!), but after one of my regulars dropped off a gallon bag of green beans she had just picked that morning, I wanted to experiment with a recipe that would preserve their fresh, crispness! That’s how these spicy honey balsamic roasted green beans were born! They’re a great side dish, I’ve been known to just pick them up with my fingers and eat them like fries, and since green beans are great at any temperature, they can be served hot, cold, or room temp, perfect for picnics and cookouts! Don’t worry if you’re not a fan of spicy foods, omit the smoked chipotle powder and they’re just as delicious!
2 cups fresh green beans
1 Tbsp honey
1/2 Tbsp balsamic vinegar
1/2 Tbsp olive oil
pinch of pepper
pinch of smoked chipotle powder
*Preheat oven to 420 degrees
Lay a piece of parchment on a cookie sheet and spray with non stick cooking oil. Spread green beans on the parchment lined cookie sheet. (If you feel the green beans are too crowded on one sheet, use two, if they’re too close together the green beans will steam instead of roast).
In a small bowl, mix honey, balsamic, olive oil, pepper and chipotle powder. Pour over green beans and toss until lightly coated.
Roast the green beans at 420 degrees for 15-20 minutes, flipping halfway through.
Remove from the oven and sprinkle with sea salt.