Roasted Green Beans with Shallot Sherry Vinaigrette

roasted green beans

Roasted green beans with shallot sherry vinaigrette are a great accompaniment to a simple rotisserie chicken over rice pilaf.
You can also substitute other types on long beans, if you prefer. I like to use the vinaigrette while it is still warm from adding the shallots, but you can dress the beans once the vinaigrette has cooled.

Prep time: 15 minutes

Cooking time: 15 minutes

  • 2 cups green beans
  • 2 medium shallots, very thinly sliced
  • 2 tbs sherry vinegar
  • 8 tbs olive oil
  • 1 tsp each, salt & pepper
  • 1/2 tsp brown mustard
  • 1/2 tsp crushed rosemary
Cooking instructions
  • For fastest preparation, use “Steam in Bag” beans that are already “topped and tailed”; use fresh if you prefer
  • In a bowl, add 2 tbs olive oil, 1/2 tsp each salt & pepper, rosemary; add beans and shallots, tossing until coated
  • Preheat oven to 375 degrees
  • Line a cookie sheet with parchment paper and lay out the beans and shallots in a single layer (keep shallots separate from the beans)
  • Place sheet in the oven for 12 minutes (until beans are slightly wrinkled and fork tender; don’t overcook!)
  • In a small bowl, combine remaining olive oil, vinegar and mustard. Whisk until emulsified
  • Remove cookie sheet from the oven; take hot shallots and add to the vinaigrette, carefully stirring the shallots until coated
  • Place beans on a serving platter and drizzle with vinaigrette; serve immediately

Variations: If you prefer a milder shallot flavor, do not roast them–instead, add them to the vinaigrette and let stand for 20 minutes before drizzling over the roasted green beans. Note that the ratio (oil:vinegar) is 3-to-1, so you can opt to make extra vinaigrette and store in the fridge for up to a week. It is also great over wilted spinach!

Cheat Meal: Rotisserie Chicken Stir Fry with Green Beans

stir fry green beans

Pressed for time? This rotisserie chicken and green bean “cheat meal” can be made in minutes with just a few ingredients.

Rotisserie chicken and green bean stir fry also makes for a nutritious meal: the beans are a good source of vitamin C, dietary fiber, folate, vitamin K and silicon (needed for healthy bones, skin, and hair).

Stir fry green beans
If you prefer, use snap peas in lieu of green beans.

Prep Time: 10 minutes

Cooking Time: 15 minutes

1 rotisserie chicken
1 medium yellow onion, diced
Cook in Bag” green beans (which should be available in the produce section; use fresh green beans if the bagged variety isn’t available, just be aware that you need to top and tail fresh beans, which adds to prep time)
1 tsp ginger paste (or 1 tsp grated fresh ginger)
1 tsp garlic paste (or 1 tsp minced fresh garlic)
1 tsp each, salt & pepper
2 tbs hoisin sauce
2 tbs low-sodium soy sauce
1 1/2 tsp rice wine vinegar
2 tbs peanut, or vegetable oil
1/4 cup dry roasted peanuts (optional)

Cooking Instructions:

  • Pick and shred the meat from the chicken
  • Heat oil, garlic and ginger in wok for 1-2 minutes
  • Add green beans, salt, pepper; stir for 5-7 minutes, until beans begin to soften
  • Once beans have started to soften up, add 2 tbs water and cover wok; reduce heat to medium and let steam for about 4 minutes (check halfway to ensure that they don’t overcook)
  • As soon as the beans are tender enough, add chicken hoisin, soy and vinegar. Stir to ensure that sauce coats chicken and green beans evenly.
  • If desired, add peanuts just before serving for added crunch. Serve over rice.