When green beans are roasted until crisp-tender and finished with a creamy, herby dressing and crispy shallots, they turn into a side dish that steals the show. This Roasted Green Beans with Buttermilk Dressing recipe gives you all the textures: charred edges, cool tangy sauce, and a crunchy topping. It’s simple enough for a weeknight but fancy enough for the holidays.
What makes this dish stand out is the combo of fresh thyme, garlicky dressing, and golden fried shallots. It brings a little something unexpected to the table. Plus, you can make the dressing and shallots ahead of time to keep things easy.
Helpful Tips
- Use parchment paper for easy cleanup. It also helps the green beans roast evenly without sticking.
- Don’t crowd the pan. Spread the green beans out in a single layer so they roast instead of steam.
- Fry the shallots in batches if needed. Overcrowding the skillet can lower the oil temperature and make them soggy instead of crisp.
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Roasted Green Beans with Buttermilk Dressing
Ingredients
- 1 1/2 pounds green beans trimmed
- 1/2 tablespoon olive oil
- salt and black pepper for seasoning throughout
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 garlic cloves minced
- 2 teaspoons fresh thyme
- 1 teaspoons granulated garlic
- 1 teaspoons onion powder
- 4 shallots peeled and thinly sliced
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 425°F. Prepare a baking sheet with parchment paper.
- Place the green beans on the baking sheet. Drizzle with olive oil. Season with salt and black pepper. Put it in the oven for 25 minutes.
- While those are cooking, in a mixing bowl, whisk together the sour cream, buttermilk, garlic, thyme, granulated garlic, and onion powder. Season with salt and black pepper, to taste. Set aside.
- Heat a 12” skillet over medium heat. Add about 1/4 inch of oil to the skillet and heat until shimmering. Combine the shallots and flour in a bowl and toss to coat.
- Once the oil is hot, add the shallots in an even layer, shaking off any excess flour. Fry until golden brown and crisp, trying to maintain an even temperature so they don’t burn. When done, use a slotted spoon to transfer them to a paper towel to drain.
- When the green beans are done, transfer them to a serving platter. Drizzle over the buttermilk dressing and sprinkle the crispy shallots on top. Garnish with fresh thyme and black pepper.
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.