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Roasted Green Beans with Tomato Caper Relish on oval white platter with serving spoon.
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4.75 from 4 votes

Roasted Green Beans with Tomato Caper Relish

Roasted Green Beans with Tomato-Caper Relish is the perfect easy, elegant side dish for anything you're grilling this summer. Fresh green beans are roasted until slightly charred to bring out their flavor, then dressed with a tangy-sweet fresh tomato relish. It's a simple yet impressive side that celebrates the best of summer's fresh flavors!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dishes - Vegetables
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

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 (3/4 pound) seeded and chopped (reserve any juice) (1 1/2 cups)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons finely chopped red onion or shallot
  • 2 cloves garlic minced
  • 2 tablespoons drained capers
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon crushed red pepper flakes or to taste and tolerance
  • Salt and freshly ground black pepper if desired

Instructions

Green Beans

  • Preheat oven to 400 degrees.
  • Place the green beans on a nonstick baking sheet or on one 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 the 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.

Notes

SUBSTITUTIONS:
  • You can use cherry or grape tomatoes; simply halve or quarter them, depending on their size.
  • Can substitute a finely chopped medium shallot for the red onion.
  • White wine vinegar or apple cider can be substituted for the red wine vinegar.
  • Agave nectar can be used in place of honey.
 
TIPS:
  • Trim only the stem ends. The tapered tip is tender and doesn't need to be removed.
  • Choose the trimming method you like best. Trim beans one at a time, line up several and slice off the ends, snap off the stems in small batches, or snip a few at a time with kitchen shears.
  • Roast until lightly blistered. A little char adds smoky flavor and pairs perfectly with the fresh, tangy tomato-caper relish.
  • Taste and adjust. Before serving, add a little more vinegar, honey, or salt if needed to balance the sweetness and acidity.
 
MAKE AHEAD:
  • The Tomato-Caper Relish can be made 1 day ahead.  Refrigerate until needed.
  • Let the relish come to room temperature before topping the beans so it doesn't cool the beans too quickly.

Nutrition

Serving: 1 | Calories: 126kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 89mg | Potassium: 414mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1462IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 2mg