Green Bean Bundles are made with fresh beans tossed in a lemon-Dijon dressing, tied into individual servings, and roasted for an easy, elegant side dish.

Neatly tied green bean bundles with twine, garnished with lemon zest, are arranged on a white plate. A slice of lemon is visible in the background.

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Easy Holiday Side Dish

I like this recipe because it looks fancy but doesn’t take much effort. Green Bean Bundles are bright, simple, and a little elegant – perfectly portioned for holidays or dinner parties when you want something easy but still impressive. They look nice on a holiday table but are also simple enough to make anytime.

Ingredients for Green Bean Bundles

Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.

Fresh Green Beans – Look for beans that are bright green, firm, and snap easily when bent. Avoid any that look dull or feel soft.
Olive Oil – Extra-virgin olive oil is recommended for the best results.
Lemon Juice – Brings a brightness that pairs well with the Dijon.
Creamy Dijon Mustard – Adds a gentle tang to the dressing.
Simple Seasonings – Kosher salt, garlic powder, and black pepper.
Lemon Zest – A light sprinkling just before serving adds a fresh, citrusy note.

How to Make Roasted Green Bean Bundles

STEP ONE: Preheat Oven. Set the oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray.

STEP TWO: Blanch the Green Beans. Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes, until bright green and crisp. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.

STEP THREE: Make the Dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, garlic powder, and black pepper. Add the green beans and stir gently to coat.

STEP FOUR: Assemble Bundles. Group the beans into 8 bundles (about 8–10 beans each), and tie each bundle with a 12-inch piece of kitchen twine. Place the bundles, tie side down, on the prepared baking sheet.

STEP FIVE: Roast. Roast for 6 minutes, flip each bundle, and roast another 6 minutes, until the tips are lightly browned.

STEP SIX: Garnish and Serve. Transfer to a serving plate, sprinkle lightly with lemon zest, and serve hot.

Make It Ahead

The bundles can be blanched, seasoned, and tied earlier in the day to save time. Keep them covered in the refrigerator, then transfer to a baking sheet and roast just before serving. They’ll come out tender and fresh, ready to serve alongside the rest of your holiday meal.

Four green bean bundles tied with twine are arranged in a row on a white surface, topped with lemon zest and flanked by fresh lemon wedges.

FAQ for Green Bean Bundles

Can I skip the kitchen twine?
Yes. Arrange the beans in small piles and roast them as-is. They’ll taste the same, just without the tied presentation.

Can I use frozen green beans?
No. Frozen beans lose their bright color and firm texture in the oven. Fresh beans hold up better and look prettier on the plate.

Can I use another dressing?
Sure. A light vinaigrette or a drizzle of herb butter would work if you want to change the flavor a little.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator. Reheat in a 350°F oven for a few minutes until warm.

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Green Bean Bundles Recipe

Green Bean Bundles with Lemon-Dijon dressing are a fresh, simple side dish that's easy enough for weeknights and special enough for holidays. Vegetarian and vegan.

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Course: Side Dish

Cuisine: American

Keyword: Christmas, Easter, green beans, quick and easy, side dish, Thanksgiving

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 34kcal

Author: Holly Gray

Ingredients

1 pound fresh green beans trimmed
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon creamy Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Lemon zest for garnish

Instructions

Set the oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray.
Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes, until bright green and crisp. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, garlic powder, and black pepper. Add the green beans and stir gently to coat.
Group the beans into 8 bundles (about 8–10 beans each), and tie each bundle with a 12-inch piece of kitchen twine. Place the bundles, tie side down, on the prepared baking sheet.
Roast for 6 minutes, flip each bundle, and roast another 6 minutes, until the tips are lightly browned.
Transfer to a serving plate, sprinkle lightly with lemon zest, and serve hot.

Nutrition

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