Quick, simple, and fresh – this four ingredient roasted green bean salad is a tasty side dish that everyone loves! Whole 30 and Paleo diet friendly. Under 65 calories a serving!
During the holidays, the focus is always on the spectacular. Rich meats and calorie-packed desserts, tons of wine and treats, and cookies for days.
One thing that always gets overlooked (at least for me, I’ll fess up), are the veggies.
While I was frantically figuring out our Christmas dinner (that morning, natch) – I realized we were sorely lacking in the fresh, green stuff. Never fear, I thought, you have some green beans and onions- time to make my college staple of roasted green beans! That can totally work for a big, fancy dinner, right? (Nevermind it HAD to work, as every store even remotely near our pretty rural house was closed for a day and we had company coming in a few hours—)
So, I added the fresh stuff to a pan, drizzled it with a little olive oil, and decided to gussy my old college recipe up with some cherry tomatoes. I figured they’d burst and get all wrinkly and toasted and oh so caramely-delicious, and I was right.
They were a fabulous last minute entry, and dare I say, they saved the big meal! (Who am I kidding, the turkey and the glazed ham were the stars. But my bacon brussels sprouts and this lovely roasted salad made us feel like the fourteen gallons of mashed potatoes weren’t soooo bad).
And while we ate this for Christmas dinner, this lovely little roasted salad is perfect anytime. Even in summer months- it’s even tasty packed for a picnic! This is the easiest, most simple way to make green beans- and it is SO flavorful.
Just look at all that color! It’s really quite lovely. If you don’t have a white onion on hand, grab a red onion. I am not a huge fan of red onions (nothing against them, but white onions are my jam), but in this dish, they are also spectacular.
You can also pre-sauté your onions in a tiny bit of olive oil before adding to the green beans and popping in the oven if you like them a little on the crunchier side.
Not only is this recipe perfect for whole 30 and paleo diets- it is super simple and cleans up in a breeze. Just pop a sheet of parchment paper under the green beans, and all you have to do to clean up is toss the paper away!
Can you tell why this was my college favorite, or what?
Roasted Green Bean Salad
- 1/2 lb fresh green beans, tops and strings removed and washed well
- 1/2 white or red onion, sliced into very thin slivers
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- salt and pepper, to taste
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Lay green beans across parchment paper, making sure to not over crowd them.
- Top with thinly sliced onion and cherry tomatoes.
- Drizzle vegetables with olive oil, and sprinkle with salt and pepper (just a pinch- you can add more after cooking if you like your veggies saltier- but this method will bring out the natural salty flavors of the veggies so don't overdo it).
- Roast in oven for 30 minutes, or until green beans have wilted, tomatoes have popped, and onions are lightly browned and soft.
- Serve hot.
- Can also let cool and toss in a pasta or potato salad- or repurpose leftovers this way!
Amount Per Serving: Calories: 61