Roasted Green Beans with Tomato Caper Relish
Roasted Green Beans with Tomato Caper Relish is a combination of two of summer’s best veggies creating a beautiful, elegant yet easy flavor-packed side dish! Perfect with my Shrimp and Crab Seafood Casserole!
I have a love/hate relationship with green beans. I love green beans when they’re prepared properly and I despise them when not prepared properly. This… coming from a person who has yet to meet a vegetable she doesn’t like.
Slowly braised with bacon and splashed with a little vinegar gets my heart pitter-pattering!
Pickled? Oh yeah!
Steamed or boiled. Never
Frozen and then heated? Never ever.
Canned and then heated? Never ever ever. (However, when I was a kid, I absolutely loved canned green beans but thankfully have wised up since then.)
Roasted–like these green beans–with a sweet and tangy tomato and caper relish? Oh yeah!
The green beans you see here were lovingly grown by my husband, David. We can’t grow too many things in our Southern garden, but we’re always blessed with a bumper crop of green beans. Squirrels attack our tomatoes, raccoons eat our eggplant and squash vine borers take our zucchini and yellow squash down. It’s a constant battle but the critters seem to leave our green beans alone.
Perhaps the critters are also picky about how they like their green beans cooked?
Now, simply roasted green beans with olive oil, salt and black pepper will yield a really lovely vegetable side dish but this Tomato Caper Relish takes it over the top!
What are capers?
If you’ve never tried capers, you’re in for a treat! Capers are the young, unripened, green flower buds of the caper bush that are pickled and pack an amazing flavor punch!
Here’s more information from Bon Appetit: What Are Capers, Anyways?
How to make Roasted Green Beans with Tomato Caper Relish:
- Trim the stem ends off all the beans. I’ve tried numerous ways to speed up the process but honestly, there is no quick and easy way. It’s really only the stem end that needs to be trimmed off. The tip end is tender and perfect fine to eat. You can:
- Do them one by one and enjoy the zen of it.
- Line several of them up on a cutting board and cut the ends. I find it time-consuming to line up those beans, then grab the knife and cut but it works.
- Grab two or three at a time and break the stem end off with your other hand.
- Grab two or three from your pile where you see stems together and snip them with kitchen shears.
- Preheat your oven to 375 degrees.
- Spread the green beans out on a baking sheet, drizzle with olive oil and season with salt and black pepper.
- Roast for 15-20 minutes or until tender and lightly charred in places.
- The slightly sweet, slightly tangy relish starts with a big, juicy, ripe, fresh summer tomato.
- Add capers, red wine vinegar, a touch of honey, some fruity olive oil, red onion, garlic, salt and pepper to elevate green beans to a side dish worthy of your next dinner party!
Serve alongside simply grilled meat, poultry or fish. Lovely! Not to mention it’s low-carb and gluten-free!
For more amazing green bean recipes, be sure to check out my:
- Thai Sweet Chili Green Beans (one of my most popular and most pinned recipes!)
- Skillet Charred Green Beans with Goat Cheese Chipotle Butter
- Mediterranean Braised Green Beans with Tomatoes
- Greek Green Beans
Roasted Green Beans with Tomato Caper Relish
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Ingredients
Green Beans
- 2 pounds green beans - stem end trimmed
- 2-3 tablespoons olive oil
- Salt and freshly ground black pepper - to taste
Relish
- 1 large tomato - seeded and chopped (reserve any juice)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped red onion
- 2 cloves garlic - minced
- 2 tablespoons capers - drained
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper - if desired
Instructions
Green Beans
- Preheat oven to 375 degrees.
- Place green beans on a nonstick baking sheet or on a baking sheet lined with nonstick aluminum foil. Drizzle green beans with olive oil and toss to coat. Season to taste with salt and black pepper. Roast for 15-20 minutes or until almost tender and lightly browned in places.
Relish
- While beans are roasting, prepare the relish.
- Combine all relish ingredients in a small bowl.
- Place beans in a serving bowl and top with relish. Serve immediately.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I was short on time and oven space so did beans for 8 in an instapot. Beans were a bit over cooked. The tomato relish made up for the fact the beans were softer than I would have liked. Hardly any beans left over!
Excellent dish, really love the relish – huge hit!
Hi, Sharon, Thanks so very much and happy you enjoyed and the relish worked out so well. Thanks again!
Ooh, I can’t wait for my green beans to come in so I can try this! Yum!
Hi, Melissa, Thanks so much and hope you enjoy!