Roasted Green Beans in Champagne Vinaigrette

Roasted Green Beans in Champagne Vinaigrette
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

Impress guests by whipping up this simple yet elegant side dish to go with any chicken, fish or beef entree. This vegetable side is perfect to pair with a fancy Surf and Turf meal.

  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 70

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 2g
  • Protein 2g
  • Potassium 150mg
  • Phosphorus 30mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1/2 Fat



  • nonstick cooking spray
  • fresh green beans (trimmed)
    1 1/2 lbs
  • olive oil (divided use)
    1 tbsp plus 1 tsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • garlic (minced)
    1 tbsp
  • champagne vinegar
    2 tbsp
  • Dijon Mustard
    1 tsp
  • sugar substitute
    1 tsp
  • crushed red pepper flakes
    1/4 tsp


  1. Preheat an oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.

  2. In a large bowl, toss the green beans with 1 Tsp. olive oil, salt, pepper and garlic. Pour onto prepared baking sheet and roast for 25 minutes or until cooked through and starting to brown.

  3. While green beans are cooking, whisk together 1 Tbsp. olive oil, champagne vinegar, Dijon mustard, sugar substitute and crushed red pepper flakes. Set aside.

  4. When green beans are done roasting drizzle with champagne vinaigrette and toss to coat.

  • Recommended

    Wow! This recipe transformed dull green beans into a flavorful, gourmet scene stealer. The best part was the simplicity. I have no idea where to find champagne vinegar, so I substituted white wine vinegar. I also had something else in the oven, so I had to roast the beans on a lower temperature for a few minutes longer. This recipe is pretty much foolproof. I may treat asparagus to the same method in the very near future.