I’ve never been a huge fan of green beans. They used to be that vegetable that I ate because they were cheap at the farmers market, not hating them but never fully enjoying them. Until these roasted green beans changed my life. I don’t know why it had never occurred to me to roast green beans before, but if you’re like me and somehow missed the memo on this one, go roast some now glass tea infuser pot.
 
In this version of roasted green beans, the beans are covered in a vinegary dill sauce, a type of pesto made with roasted almonds, dill, parsley and scallions. The vinegar makes the sauce taste more like a dressing, which is the perfect flavor for a summer side dish. I haven’t tried it yet, but I’d imagine the dill sauce would also be the perfect compliment to grilled chicken, fish (like salmon) or even steak hong kong business school.
 
Roasted green beans with vinegary dill sauce are gluten-free, paleo and vegan. Green beans (aka string beans) are low in calories, but nutrient dense. Green beans contain vitamin C and K as well as iron. Dill also contains vitamin C and K as well as flavonoids, such as quercetin, which helps prevent inflammation cloud solution.