Delicate green beans tossed in rich olive oil with just a touch of kosher salt and freshly ground black pepper, topped with thin slices of prosciutto then roasted until tender crisp. This is one delicious yet extremely simple side dish.
Though I love green beans simmered in chicken stock with chervil, there’s something about roasting that brings out an unexpected flavor. Roasted using basic ingredients, a luscious extra-virgin olive oil and a sprinkling of kosher salt and black pepper, then topped with strips of savory prosciutto and a certain earthiness unfolds.
Haricots verts are my preference for roasting. Those delicate slender French green beans sought after for any good salad Niçoise are now commonly available. Look for them in the produce section of most quality food markets, packaged, trimmed and ready to cook. For the prosciutto, I keep slices of Boar’s Head in my freezer. It is the perfect addition to any number of vegetable and pasta dishes.
These gorgeous beans are off to the oven in no time at all and ready to serve after a quick roast.
It’s a great spin on fresh green beans!
Roasted Green Beans with Prosciutto
1 pound haricots verts or slender green beans
2 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
4 thin slices of prosciutto, about 1-1/2 ounces
Toss the green beans with the olive oil, coating them well. Spread the beans out onto a baking sheet lined with a Silpat or foil. Sprinkle the kosher salt and black pepper evenly over the beans.
Cut the prosciutto into thin strips. Scatter the prosciutto evenly over the green beans.
Roast in a 400-degree oven for 25 to 30 minutes or until the beans are tender.
Makes 6 servings.
Roasted Green Beans with Prosciutto
Equipment
- Rimmed baking sheet
Ingredients
- 1 pound haricots verts or slender green beans
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 4 thin slices of prosciutto, about 1-1/2 ounces
Instructions
- Toss the green beans with the olive oil, coating them well. Spread the beans out onto a baking sheet lined with a Silpat or foil.
- Sprinkle the kosher salt and black pepper evenly over the beans.
- Cut the prosciutto into thin strips and scatter the prosciutto evenly over the green beans.
- Roast in a 400-degree oven for 25 to 30 minutes or until the beans are tender.
