Roasted Green Beans with Fennel and Walnuts

By Anne Wilfong, R.D., L.D. – January 3, 2012
Photography by Brian Fitzsimmons

Roasting green beans brings out their natural sweetness and is a quick way to create a heart healthy side dish for your dinner entrée.


1 pound green beans, rinsed and stem ends snapped off
1 fennel, trimmed of greens and sliced into thin strips
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon Dijon mustard
1/4 cup chopped walnuts, toasted



1. Preheat oven to 450 degrees.

2. On large baking sheet, toss 1/2 tablespoon olive oil with green beans and fennel. Sprinkle salt and pepper on green beans, and spread green beans evenly on baking sheet. Roast for approximately 18-20 minutes until golden brown. Remove from oven.

3. In small bowl, whisk together remaining 1/2 tablespoon olive oil, balsamic vinegar, and mustard.

4. Toss green beans with balsamic vinaigrette and chopped walnuts.

Serving Size: Approx. 4 ounces



Calories 88
Protein 3 g
Carbs 9 g
Fat 6 g
Sodium 133 mg
Fiber 4 g

Price per serving: $0.93 // Restaurant Price: $2.99

Makes 6 servings

Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or

This recipe is brought to you by Whole Foods Market.



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