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For me, the color green is probably the most beautiful color on earth! When I lived in Arizona, someone once said to me in reference to the colors of the Southwestern landscape, “you’re either a green person or a brown person”, which at that time I realized that I’m definitely a ‘green’ person. In my natural surroundings, green just signifies life! But to many people at this time of year, the color green represents St. Patrick’s Day! So in honor of this great saint, I prepared a lovely and mouthwatering side dish.
I wanted to use the small and delicate French green beans, known to many as Haricots Vert. The peppers in the market right now are so shiny and bright that I had to add them to the green beans. Roasting veggies is the way to go for us; by doing so their flavor is enhanced to perfection! The beans are also lightly coated with a warm garlic-onion-herb mixture with just a touch of lemon zest. This dish is so easy and healthy! The vivid colors of the vegetables truly stole the show from the grilled salmon that I served them with. We could have eaten the ENTIRE platter of these wonderful crunchy beans!
Haricot Vert with Roasted Vegetables
1 pound thin green beans (Haricot Vert), trimmed
4 Tbsp butter
8 green onions, sliced thin
3 cloves garlic, minced
3 Tbsp fresh Italian parsley, chopped fine
2 Tbsp fresh basil, chopped fine
2 Tbsp fresh chives, chopped fine
1 tsp. freshly grated lemon zest
olive oil
1 medium sized tomato, diced
1/4th of a red pepper, diced
1/4th of a yellow pepper, diced
Freshly grated sea salt and black pepper
Pre-heat oven to 425 degrees F.
Bring a large pot of water to a boil.
In a large frying pan, melt the butter and then add the sliced green onions and garlic. On medium-low heat, saute the onions and garlic. Watch them carefully, so they do not turn brown, which by that time, the garlic is burned. Take them off the heat as soon as a hint of golden comes to the garlic. You will re-warm this just before adding the beans so that everything is warm.
Meanwhile, coat a baking sheet with olive oil.
Scatter the chopped peppers and tomatoes on the baking sheet and roll them around to coat them well.
Sprinkle salt and pepper all over the vegetables.
Place the baking pan with the veggies on a middle rack and roast for 10 minutes, stirring around occasionally to make sure that all sides of the vegetables are roasted.
When water on the stove is boiling, add the Haricot Vert green beans, and cook for 4 minutes (or steam the beans, if you prefer).
Immediately transfer the beans to the frying pan and coat completely with the warm garlic and onion mixture.
Add the herbs and lemon zest to the bean mixture.
Gently mix everything together so that the beans are coated with the herbs, zest, garlic and onion.
Transfer the beans and garlic-onion-herb mixture to a platter.
Scatter the roasted vegetables on top.
Season with salt and pepper to taste.
Serve immediately.
This is simply one of the most beautiful and delicious side dishes ever!!
Fresh is best! I just was looking at roasting broccoli and here its the best way ever.. I always steam! This photo isnt blurry its mind blowing wonderful love the terrific color here and its making me go to the farmers market.. leaving now will have to make this just looks outstanding!
Glad you stopped over to visit! I JUST LOVE all the great recipes you post! I want to attempt the Tomato Pesto Turkey Burgers. I love LOVE Love Pesto! I’ve printed the recipe, so now I just have to get to the grocery store and grab the stuff.
Tricia @Allegro Mama
Hi Roz,
The photos and colors are phenomenal!!!
This is my all time favorite way to eat green beans. When hubby and I first met he was not big on veggies. I made a similar salad and he was converted! His family ate mostly canned veggies, no wonder he didn’t like them.
any vegetable roasted is just the very best and when it’s too hot for oven use I do it on the grille.
Your photos are very nice.
Claudia, you are SO lucky that your farmers’ markets are open year round where you live. I just planted my lettuce and cabbage today. I thought I had some broccoli and it was COLLARDS . . . oh my! I’ll need to give those to my neighbors! LOL! I can’t wait to see your roasted broccoli dish! Have a LOVELY Sunday afternoon, sweetie! Roz
This dish satisfies my longing for local summer ingredients.It looks wonderful Roz!!!
Tricia, thank you so much for your kind comment! The Turkey Burger recipe came out of a wonderful Cooking Light cookbook. My husband even enjoyed these, as did my mother. I didn’t know that cooking light could taste so good until I started using those cookbooks! I hope you enjoy it and tweak it to your preferences! I’m glad that I found your blog too!
Hey Kathy, What a hoot, I so totally understand about trying to convert a husband to eating healthier! LOL! Glad you both enjoyed your green beans so much; they really are a treat!
Val, I’m longing for summer’s freshness too. Everything BUT the parsley and chives was not local. Thanks for your sweet comment!
So very colorful and yummy looking. You always have such wonderful recipes.
This looks wonderful, Roz!
Clipped Wings and Patrice ~ thank you for stopping in today and also for your sweet thoughts! If you make this, I hope that you enjoy!
Wow do those colors pop off the screen!
The photos are just gorgeous. I love roasted vegetabels. This is a mix of some of my favorites – I’m sure they must have tasted really good!
Green is so lovely and vibrant, just like this dish! And your pictures are beautiful, not blurry at all!
Absolutely delicious!
Have a splendid Sunday evening!
xx,
Tammy
It certainly is eye candy to me! Looks delicioso Roz! My parsely is just starting to come up, I could probably pick two leaves!
Almost too pretty to eat!!! So, vibrant!
Those are some beautiful photos.
I will be adding this on my list of ‘yummy meals to make’
xoxo
Katie
I roast almost everything now, I love it! Unless, Hubz is on the grill….then it might get grilled one way or the other. Great photos!
Carol
Looking forward to our orto producing such glorious looking veggies again so that we can enjoy meals like this delicious looking one.
grat blog! i’m in the mood fo veggies so this recipe sounds just great!
have a sweet day,
justyna
It will be another six weeks before our farmers’ market opens and, even then, no herbs, tomatoes, etc. However, when all that does appear, we are happy. First thing to come in–asparagus!!
Your meal looks delicious!
Best,
Bonnie
What a delicious looking dish, and so good for you too! Your photographs are beautiful.
Wow, Roz, this looks so delicious–fresh and springy. Something I could really sink my teeth into and eat as the whole meal, thanks for sharing, anne
Mmmhhh, delicious! A healthy and flavorful combination.
Cheers,
Rosa
Ciao Bella! I’m your newest follower and I love Italy. Your recipes look delicioso!
New follower came through blog hop…you can visit me at http://seemask.blogspot.com
http://potspansandspices.blogspot.com
Hi Roz! Thanks for dropping by my blog! I love fresh vegetables, especially when they are roasted, which brings out all their sweet flavor. Your photographs are gorgeous!
These vegetables look amazing better than pretty much anything I can imagine…I wish I had some right now! Great recipe…I am going back to my vegetarian ways, so i am collecting yumminess like this!
What a lovely dish Roz. We like green beans; in fact they may be our favorite vegetable. I love the fresh herbs and lemon zest in this and the peppers give it such wonderful color.
Sam
I adore your blog! So glad I found it. (I’m a Carolina gal too)Best wishes. Now I’m going to go find me a new recipe for dinner!
Hi Roz,
Your Hericot Vert with Roasted Vegetables is a wonderful side dish or really it could be my whole meal. I just love all those vegetables roasted together. Your delicate blend of spices makes a very delicious dish. Thank you so much for sharing with Full Plate Thursday and please come back!
Mmm, what a great recipe!! I used to live in AZ and loved it but I sure did miss the green too.
Thanks for linking up with Garden Variety Wednesday. I’m happy to share this beatuiful dish with my readers!
As much as I love salmon…and its more than most people….I could eat the vegetables as a stand alone meal.
Great post and thanks for sharing at the hearth and soul hop.
What a very beautiful dish this is. I like the colors and all the veggies in there. Good job! Very appetizing dish!
This looks and sounds amazing! Thank you for sharing it.
I can almost hear the crunch when you take a bite. Yum! Hugs and Happy Spring!
I am so ready for homegrown goodies from the garden. Our Farmer’s Market opens the first of April…so excited. These veggies look awesome. Thanks for posting this to What’s On the Menu Wednesday.
This looks amazing! Fresh is my favorite
I cannot wait for fresh local vegetables – your photos are amazing – so full of color. I am ready for summer foods! Thanks for sharing this with us at the Hearth and Soul Hop!
Ciao! I love vegetables, colourful and fresh just as these. My addition to this dish would be a tropea cipolla – tuscan violet onion…just love these and the added violet would contrast with all the wonderful capsicums and grean fresh herbs. Your dish buonissimo! yvette@twistedvines