Roasted Green Beans With Spicy-Sweet Glazed Shallots

This is no ordinary platter of green beans.

Roasted green beans with spicy-sweet glazed shallots in white casserole dish

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
25 mins
Total Time:
25 mins

We love a dish that balances sweetness and heat just right, like our Sweet-and-Spicy Roast Turkey or the Southern party staple, our Spicy-Sweet Pecans. So we’ve applied the same culinary principles to a classic holiday vegetable: green beans.

This recipe uses crushed red pepper flakes and honey to make a sticky glaze that is lacquered on the shallots that roast alongside the beans. Extra glaze is also drizzled on top of the green beans for a shiny finishing touch before serving.

Together with vinegar for tartness, and the plump texture of golden raisins, the honey and red pepper glaze hits all the right flavor notes: Bright, zesty, savory, and of course, sweet.

If you’re sick of green bean casserole, or want to do something a little more impressive than sautéed Green Beans With Garlic, this is exactly the recipe you need. Ready in under 30 minutes and with minimal prep work, it’s an easy side dish to add to the Christmas buffet lineup. 


  • 2 lb. fresh green beans, trimmed

  • 8 medium shallots, halved lengthwise

  • 3 Tbsp. extra-virgin olive oil

  • 2 1/4 tsp. kosher salt, divided

  • 1/2 tsp. black pepper

  • 3/4 cup red wine vinegar

  • 1/4 cup honey

  • 2 Tbsp. golden raisins, chopped

  • 1/2 tsp. crushed red pepper


  1. Preheat oven to 450°F. Toss together green beans, shallots, oil, 2 teaspoons of the salt, and black pepper in a large bowl until evenly coated. Transfer to a large rimmed baking sheet.

  2. Roast in preheated oven until green beans are tender, 15 to 18 minutes, stirring once halfway through bake time.

  3. While beans and shallots roast, stir together vinegar, honey, raisins, red pepper, and remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium. Boil, stirring often, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Remove from heat.

  4. Transfer beans to a platter. Place shallots in honey mixture in saucepan, tossing to coat. Transfer glazed shallots to platter with beans. Drizzle with any remaining honey mixture.

Related Articles