Disclosure: I was provided free product from Gazebo Room in exchange for this post; however all thoughts and opinions are my own.
In my CSA from Strites’ Orchard last week, I received sweet potatoes, peppers, apples, kale, and corn. I also received green beans.
I have also seen a lot of recipes for green beans tossed with olive oil and then roasted. The green beans come out of the oven tender and crispy. I knew I could improve on plain green beans by tossing them in Gazebo Room’s Caesar Vinaigrette.
If you follow my Instagram, you know I have dinner with my parents and grandparents every Sunday. My parents went away for the weekend to celebrate their anniversary so dinner was served at my grandparent’s house. My grandmother made chicken and mashed potatoes and I brought the Caesar green beans.
They were a hit! My grandfather was still scooping them out of the dish and eating them after my grandmother took his plate away.
- 1 pint green beans
- ½ cup Gazebo Room Caesar Vinaigrette
- ¼ cup Parmesan cheese
- Preheat oven to 425 F.
- Toss green beans in the Caesar Vinaigrette.
- Line a baking sheet with parchment paper and spread the green beans on evenly.
- Top with Parmesan cheese.
- Bake for 15 minutes.
Parmesan cheese and Caesar dressing are all you need to make this easy side dish. What meal would you serve with these Caesar green beans?