Roasted Asparagus and Green Beans with Bacon and Eggs

Roasted asparagus and green beans topped with bacon and hard boiled eggs in a serving bowl.

4 from 13 votes

Roasted Asparagus and Green Beans with Bacon and Eggs

This roasted asparagus and green beans recipe is an easy sheet pan side dish that’s ready in minutes. Serve it warm or chilled with bacon, hard boiled eggs, and a simple vinaigrette for a flavorful, family-friendly vegetable side.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish Recipes

Cuisine: American

Keyword: Roasted Asparagus and Green Beans

Servings: servings

Calories: 147kcal

Author: Deanne Frieders

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

* This is your permission to take the shortcut. A bottled balsamic vinaigrette works great here and keeps things quick and simple. If you prefer homemade, a basic mix of olive oil, balsamic vinegar, Dijon mustard, and a touch of honey works just as well.

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