Best Haricots Verts With Rosemary Recipes

Roasted Haricots Verts image

Provided by Ina Garten

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

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 with Pancetta image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/4 pounds haricots verts or green beans, trimmed
4 ounces pancetta, diced
2 cloves garlic, thinly sliced
1/4 cup panko breadcrumbs
Freshly ground pepper
Lemon wedges, for serving

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