Green Beans With Roasted Chestnuts In A Dijon Sauce Recipes

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GREEN BEANS WITH CHEESE SAUCE



Green Beans with Cheese Sauce image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound green beans, trimmed
Pinch salt
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Pinch ground black pepper
Pinch cayenne
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened

Steps:

  • Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.
  • Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side.

ROASTED GREEN BEANS



Roasted Green Beans image

A great alternative to fast-food French fries. My family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

Provided by samanathon

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 4

2 pounds fresh green beans, trimmed
1 tablespoon olive oil, or as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
  • Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 16.4 g, Fat 3.7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 493.8 mg, Sugar 3.2 g

ROASTED GREEN BEANS WITH DILL VINAIGRETTE



Roasted Green Beans with Dill Vinaigrette image

This recipe is irresistible! I have had this and only this for dinner on several occasions. Enjoy! Save time by purchasing beans already trimmed. I usually double the recipe as the beans do shrink a bit when roasted.

Provided by Annexa

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 4

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 ½ teaspoons Dijon mustard
1 teaspoon white sugar
½ teaspoon dried dill
½ teaspoon coarse-ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
  • Roast the green beans in the preheated oven until cooked through, about 20 minutes.
  • Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 18.4 g, Fat 7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 351.7 mg, Sugar 4.2 g

GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE



Green Beans and Zucchini with Sauce Verte image

Provided by Jeanne Kelley

Categories     Blender     Side     Quick & Easy     Backyard BBQ     Dinner     Lunch     Basil     Green Bean     Zucchini     Summer     Parsley     Capers     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Sauce verte:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
Vegetables:
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)

Steps:

  • For sauce verte:
  • Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For vegetables:
  • Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

DIJON GREEN BEANS



Dijon Green Beans image

I love this recipe because it combines the freshness of garden green beans with a warm and tangy dressing. It's a wonderful, quick and easy side. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1-1/2 pounds fresh green beans, trimmed
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 small red onion, sliced
2 tablespoons grated Parmesan cheese

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

GREEN BEANS WITH ROASTED CHESTNUTS IN A DIJON SAUCE



Green Beans with Roasted Chestnuts in a Dijon Sauce image

From a recipe card I picked up at the grocery store from Maille Dijon mustard. Looks and sounds very good. I bet this would make a great holiday side dish.

Provided by Evamyth

Categories     Vegetable

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

50 ml Dijon mustard
1 1/2 kg green beans, tails trimmed
500 g finely chopped green onions
45 ml olive oil
15 ml butter
500 g chestnuts
5 ml salt
5 ml pepper
2 cloves crushed garlic (optional)

Steps:

  • VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce.
  • 2- Replace the chestnuts with grilled almonds or hazelnuts.
  • Preheat oven to 160C (325F).
  • Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes.
  • Remove from oven and let cool.
  • Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly.
  • Place in a serving dish and set aside.
  • Cook green onions and garlic in olive oil and butter until softened bit not golden.
  • Set aside.
  • Peel and quarter roasted chestnuts.
  • Sprinkle over green beans.
  • Combine the green beans and mustard, pour over green beans and chestnuts.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 174.3, Fat 5.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 269.2, Carbohydrate 30.6, Fiber 4.7, Sugar 5.1, Protein 4

POTATO AND GREEN BEANS DIJON



Potato and Green Beans Dijon image

A tasty medley of green beans and potatoes coated with subtly rich Dijon mustard sauce. Ideal accompaniment for meaty fare but also good for a light winter lunch with crusty bread

Provided by GT in SA

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

200 g fresh green beans, ends trimmed and halved
4 medium potatoes, sliced in chunks
1 medium onion, halved lengthwise and sliced across
1 tablespoon olive oil
1/2 teaspoon crushed garlic
1 teaspoon prepared Dijon mustard
1/2 cup chicken stock
salt & freshly ground black pepper

Steps:

  • Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook.
  • Meanwhile, heat olive oil in pan and sautee onion and garlic until soft.
  • Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy.
  • Add cooked potato chunks, toss to coat and further reduce liquid to your liking.
  • Serve warm.

Nutrition Facts : Calories 232.5, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.9, Sodium 74.1, Carbohydrate 44.5, Fiber 6.5, Sugar 5, Protein 6.3

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