ROASTED GREEN BEANS WITH PANCETTA AND YOGURT

Roasted Green Beans With Pancetta and Yogurt image

Provided by Chef Nate Appleman : Shows : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup whole-milk Greek yogurt
Juice of 1 lemon
Kosher salt
2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta
1 teaspoon caraway seeds
1 small red onion, diced
1 cup fresh parsley leaves
1/2 cup almonds, toasted and chopped

Steps:

Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.