Vegan Roasted Green Bean Medley
This vibrant roasted green bean dish simple vegetables into an elegant side that's perfect for dinner parties or holiday meals. Fresh green beans and shallots are roasted until caramelized and tender, then topped with creamy cubed avocado and a silky avocado-based vinaigrette made with Dijon mustard and white wine vinegar. The addition of reduced-sugar dried cranberries provides a sweet-tart contrast that balances the rich, creamy elements. The result is a colorful, nutritious side dish that pairs beautifully with roasted meats or can stand alone as a light vegetarian meal.
Ingredients
- 2 cup green beans, washed and trimmed
- ¼ cup shallots, slicedred onion1:1budget-friendly
Slightly stronger flavor
- 2 tbsp canola oil
- ¼ t ground black pepper
- ¼ t salt
- ⅓ cup reduced-sugar dried cranberries
- 2 ea avocados, pitted, peeled, and halved, divided
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp water, if necessary(optional)
- 1 tbsp white wine vinegar
Instructions
- 1
Preheat oven to 425°F and coat a roasting pan with cooking spray
- 2
Toss green beans, shallots, canola oil, black pepper, and salt in a large bowl
- 3
Spread green beans on roasting pan and roast for 10-12 minutes, stirring a few times, until beans start to brown
- 4
Cut 3 avocado halves into cubes and toss with lemon juice to prevent browning, set aside
- 5
Blend remaining avocado half with olive oil, mustard, vinegar, salt, and pepper until smooth
- 6
Add water to thin dressing to desired consistency
- 7
Arrange roasted green beans on serving plate and top with cubed avocados
- 8
Drizzle with avocado dressing and sprinkle with dried cranberries
Tips
Stir the green beans a few times while roasting to ensure even browning and prevent burning.
Add water gradually to the avocado dressing until you reach your preferred consistency.
Toss cubed avocado with lemon juice immediately after cutting to prevent browning.
Good to Know
Refrigerate assembled dish for up to 2 days. Store dressing separately for best texture.
Roast vegetables and make dressing up to 1 day ahead. Assemble just before serving.
Best served warm or at room temperature as a side dish for roasted meats or grain bowls.
Common Mistakes
Don't skip stirring the beans during roasting to avoid uneven browning
Add water gradually to dressing to avoid making it too thin
Substitutions
FAQ
Can I make this ahead of time?
Yes, roast the vegetables and make the dressing up to 1 day ahead. Assemble just before serving for best texture and color.
What if I don't have a blender for the dressing?
You can mash the avocado with a fork and whisk in the other ingredients, though it won't be as smooth as blended.
How long will leftovers keep?
Refrigerate for up to 2 days, but the avocado may brown slightly. The flavors actually improve after a few hours.