Simple ingredients and easy shortcuts make roasted asparagus and green beans a delicious, family-friendly side dish you'll all love.
Friends, I know you're all about keeping things simple.
So what better way to mix up your vegetable routine than with a side dish that cooks in under 10 minutes?
If you like options, this vegetable salad is for you. You can serve it warm or chill it and serve it up later.
Why This Recipe Works
- Ready in about 15 minutes
- Uses simple, everyday ingredients
- Works as a warm side OR chilled salad-style dish
- Easy to prep ahead (hello, busy weeknights and farm days)
- Bacon and eggs…need I say more? 😄
Shortcuts for Roasted Asparagus and Green Beans
I love the idea of made from scratch recipes, but I've never been known to turn down shortcuts that make life easier and tastes just as great.
Here are a few easy shortcuts that make this recipe even quicker:
- Hard boiled eggs – Grab them at the store or make a batch using my Instant Pot Hard Boiled Eggs (so easy to prep ahead!)
- Cooked bacon – Use store-bought or make a batch of bacon ahead of time. I love using my oven or Air Fryer Bacon for this.
- Prepared dressing – Use your favorite bottled vinaigrette to keep things simple
Ingredients Overview
You only need a handful of simple ingredients:
- Fresh asparagus
- Fresh green beans
- Olive oil
- Balsamic vinaigrette (or your favorite dressing)
- Cooked bacon - if you've already made your bacon in the oven you're good to go!
- Hard boiled eggs - I make a batch of hard boiled eggs in the Instant Pot regularly so they're on hand for lunches and snacks.
Exact amounts are in the recipe card below.
How to Make Roasted Asparagus and Green Beans
This is an awesome way to use fresh vegetables and get a side dish on the table fast.
- Step 1: Trim asparagus and green beans, then cut into 1–2 inch pieces.
Place on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread in an even layer on a sheet pan to roast.
- Step 2: Cook until just crisp-tender. Let the vegetables cool slightly, then transfer to a serving bowl.
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- Step 3: Drizzle with dressing and toss to combine. Gently toss with chopped bacon and hard boiled eggs.
Serve It Warm or Chilled
This is where this recipe really shines.
- Serve it warm right off the pan for an easy dinner side
- Or let it cool and serve it chilled for a salad-style dish
Farm Girl Tips
- Don’t overcook: Roast just until crisp-tender. This keeps the vegetables from getting soft, especially if you’re serving it chilled.
- Let it cool before adding dressing: This helps keep everything fresh and not soggy.
- Make ahead: You can prep this a few hours in advance and refrigerate until ready to serve.
Variations
- Add tomatoes: Add a handful of halved cherry tomatoes for a fresh pop of flavor.
- Dressing: Italian vinaigrette (or even Italian dressing), lemon vinaigrette and red wine vinaigrette all work well here.
- Add Cheese: Crumbled feta or shaved parmesan all make my mouth water for this recipe.
If you’re looking for a fully cold, no-oven option, try my Cold Asparagus Salad with Tomatoess. It’s light, fresh, and perfect for warm weather.
FAQ
Yes! This is a great make-ahead side dish. Prepare earlier in the day and refrigerate until ready to serve.
Absolutely. This recipe works really well chilled and almost eats like a vegetable salad.
Don’t overcook them. You’re looking for crisp-tender, not soft.
What to Serve With
This roasted asparagus and green beans pairs well with just about anything:
- Simple pasta dishes
- Grilled chicken
- Pork chops
- Steak (that's what we're having tonight!)
This recipe is an awesome way to use summer's fresh produce!
Just in time for spring, this asparagus and green bean salad is sure to go onto your meal plan rotation!
Recipe
Roasted Asparagus and Green Beans with Bacon and Eggs
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Ingredients
- 1 pound green beans ends trimmed
- 1 pound asparagus trimmed
- 1-2 Tablespoons olive oil
- Salt and Pepper to taste
- ¼ cup of your favorite balsamic salad dressing
- 4 slices bacon cooked and chopped
- 4 hard boiled eggs peeled and quartered
Instructions
- Preheat oven to 400°F.
- Cut 1 pound green beans and 1 pound asparagus into 1–2 inch pieces.
- Place vegetables on a sheet pan. Drizzle with 1-2 Tablespoons olive oil and season with Salt and Pepper. Toss to coat.
- Spread into an even layer and roast for 8–10 minutes, or until just crisp-tender.
- Remove from oven and let cool slightly.
- Transfer to a serving bowl. Drizzle with ¼ cup of your favorite balsamic salad dressing and toss gently to combine.
- Top with 4 slices bacon (chopped) and 4 hard boiled eggs (cut into quarters).
- Serve warm, at room temperature, or chilled.
Notes
- Don’t overcook: For best texture, roast just until crisp-tender. This helps the vegetables hold up if serving chilled.
- Make ahead: This dish can be made a few hours in advance and refrigerated until ready to serve.
- Serving tip: Let the vegetables cool before adding dressing to keep everything fresh and vibrant.
- Dressing options: Balsamic vinaigrette is a favorite, but Italian or lemon vinaigrette also work well
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Ria says
I’ve made this several times now & served it wam as a side dish. Husband who dislikes green beans gobbles it down & even requests it for dinner. Maybe one day I will get to chill it & serve it as a salad.
Deanne Frieders says
That's a win, Ria! Glad you found something he likes 🙂