Serves 4
20 min
Roasted Haricot Verts with Kalamata Vinaigrette
Recipe GLPRd92086062a91ec
Fresh haricot verts (tender French green beans) are roasted until crispy-tender, then tossed with a bright vinaigrette made from chopped kalamata olives, white balsamic vinegar, and extra-virgin olive oil. A simple, elegant side dish that works with virtually any main course.
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Ingredients
1 pound haricot verts (French green beans), trimmed
1 tablespoon extra-virgin olive oil
½ cup pitted kalamata olives, drained and roughly chopped
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper, to taste
Directions
Heat your oven to 400°F and line a large baking sheet with parchment paper.
Spread the trimmed haricot verts in a single, even layer on the prepared baking sheet. Drizzle lightly with the olive oil and season generously with salt and pepper. Toss to coat evenly.
Roast for 12–15 minutes, stirring halfway through, until the beans are tender-crisp with light brown spots on their surface.
While the beans roast, combine the chopped kalamata olives and white balsamic vinegar in a small bowl, stirring to blend.
Transfer the roasted beans to a serving bowl or platter. Pour the olive-vinegar mixture over the warm beans and gently toss until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
