Photo of Roasted Green Beans & Radishes by WW

Roasted Green Beans & Radishes

PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Radishes sweeten up and lose their bite when they are roasted - and the charred spots that form as they cook are satisfyingly sweet and crisp. Though red radishes are perfect here, so are breakfast Easter egg radishes. If you choose to use watermelon radishes, cut them into 1/2-inch wedges. The combination of green beans and radishes is not only delicious, but makes for a very pretty vegetable side dish. If you are not a fan of tarragon, you can skip it, or replace it with another tender herb, such as basil or chives.


Uncooked string beans

1 pound(s), trimmed

Fresh radish(es)

¼ pound(s), halved or quartered if large

Olive oil

1 Tbsp

Kosher salt

½ tsp

Black pepper


Fresh tarragon

2 tsp, chopped


  1. Preheat the oven to 450°F. On a large sheet pan, toss the green beans, radishes, oil, salt, and pepper and spread out in an even layer. Roast until the vegetables are browned in spots and the green beans are tender, about 20 minutes. Transfer to a bowl. Sprinkle with the tarragon.
  2. Serving size: about ¾ cup