Roasted Haricots Verts With Lemon And Feta Recipes
ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Provided by Melissa Roberts
Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
- Do Ahead
- Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
HARICOTS VERTS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.
- Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.
- Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.
- Photo by Con Poulos
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