Crispy Green Beans with Prosciutto and Mustard Vinaigrette

overview of a plate and sheet pan of crispy green beans, prosciutto, and mustard vinaigrette


  • 1 lb. green beans, washed and trimmed
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 1 tbsp. whole grain mustard
  • 1 tbsp. fresh rosemary
  • 3 tbsp. olive oil 
  • Salt and pepper, to taste
  • 3 oz. prosciutto, chopped into ~1″ pieces


  1. Preheat oven to 425 degrees F. Whisk together vinegar, maple syrup, mustard, and fresh rosemary. Slowly drizzle in olive oil while whisking. Toss green beans in vinaigrette and spread out on a large baking sheet. Season with salt and pepper. (Tip: for easy cleanup line with a silicone baking mat, tin foil, or parchment paper.)
  2. Top green beans with pieces of prosciutto and roast green beans for about 16-18 minutes or until starting to brown.