Roasted string beans and scallions with pine nut vinaigrette from Six Seasons: A New Way with Vegetables (page 205) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on August 22, 2025

    I don’t associate umami with green beans, but here it is. I supplemented with Jimmy Nardello peppers as I only had one pound of green beans. This comes together easily if you plan for the grill/roasting step and is the perfect addition to a barbecue.

  • pomegranate on September 16, 2022

    I pan fried the green beans on medium high until a little chard but still somewhat crispy. Added spinach to make a salad. Dressing is delicious. Have made this dish several times and love it.

  • foodgloriousfood on April 01, 2022

    I agree with the other reviewers that this pine nut vinaigrette is amazing. I didnt enjoy the roasted beans with it honestly. I think I would prefer lightly steaming them so they were still crisp. The softeness of the roasted beans with the richness of the dressing wasnt ideal in my opinion. But that vinaigrette!!!

  • nicolepellegrini on June 27, 2020

    15 minutes would have been enough roasting time for my delicate beans and scallions - I left them in for 20 minutes and they were a bit too charred, in my opinion. Just a note for next time for myself as I do find roasting to be my favorite way to make string beans and the dressing/combination with fresh herbs here was really addictive and tasty.

  • vickster on March 10, 2020

    This dish is wonderful! The Pine Nut Vinaigrette is exceptional, with the slight touch of fish sauce. I definitely will repeat this one.

  • mamacrumbcake on September 11, 2019

    This is an addictively delicious vegetable dish. I was not expecting the scallions to be so yummy; they really contribute a lot to this recipe. Also love the pine nut vinaigrette (the vinaigrettes in this book are a revelation). I must add that even without the vinaigrette and extra herbs, the roasted string beans with scallions, salt, pepper, and olive oil is very delicious and simple enough to make on weeknights.

  • SheilaS on July 25, 2018

    This is a very flavorful side dish that can easily be the star of the plate. I used a mix of green beans and yellow wax beans. Along with the scallions, they get tossed with olive oil, S&P and roasted until softened with a bit of char here and there. They're tossed with a little red wine vinegar and allowed to cool down before being mixed with the pine nut vinaigrette, mint, basil and pine nuts. I thought the portion size was on the large side (1.5 lbs beans+ 3 bunches scallions/4 servings) and I did use less scallions but everything was gobbled up and I look forward to making this again.

  • Lepa on March 08, 2018

    I was skeptical that the green beans I had would become tender enough when roasted. They mostly did but I am guessing this would be better with very tender beans. Mine were cooked but had some unpleasant tough bits. Similarly, the scallions were chewy and difficult to eat. The pine nut vinaigrette was delicious and the flavor of the salad once mixed together was delicious.

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