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Home ยป Fresh Green Haricots Verts with Roasted Vegetables

Fresh Green Haricots Verts with Roasted Vegetables

August 30, 2020 53 Comments


Roasted Haricots Verts and Red Peppers with Garlic

For me, the color green is probably the most beautiful color on earth!  And Fresh Green Haricots Verts with Roasted Vegetables highlights a vivid, yet deep hue of green so beautiful when plated next to any entree!  Actually, they just may steal the visual show!

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!  

Have you ever seen those skinny, slivers of green beans in your food market?  Well, those are French green beans.  I simply love to use small and delicate French green beans or filet beans, known to many in French as Haricots Verts.  The flavor is identical, yet they cook very quickly due to how thin they are.

PRONOUNCED:  AH-Ree-Ko Ver  (the “h”, “t” and ‘s’ are silent).  In French, literally “Haricot” means bean and “vert” means green.

 

What is the difference between green beans and haricots verts?

There’s more of a difference between French and American green beans than just having a different name.   Haricots verts are longer and thinner than American green beans.  Plus they’re more tender, and have a stronger, more developed, and robust bean flavor that many people just love.  You see these slender beans served more often around holiday celebration tables.

 

Although you can harvest American green bean varieties early in an attempt to have skinny green beans, it’s not a good idea.   This is because haricots verts are not the same as young, immature American green beans. They have a full green bean flavor early in their development and are tender at a thin size early on. American green beans are the exact opposite in that they are much thicker and don’t become tender until the late stages in growth when they are larger in size.

 

How to Prepare Haricots Verts

Preparing haricots verts is quite simple, nothing differs from American green beans:  Just wash and trim the ends (if preferred, but not necessary to trim).  Either roast or steam them.  By themselves, haricots verts deliver an impressive side dish with minimal need to dress up.

And the peppers in my garden and the local farmers’ market right now are so shiny and bright that I had to add them to the green beans. After a good roast, everything is lightly coated with a warm garlic-onion-herb mixture with just a touch of lemon zest.  This dish is so easy and healthy!   We could eat an ENTIRE platter of these wonderful crunchy beans!

 
Just look at the color of these vegetables!!  Simply gorgeous!
 
 

Now, let’s get down to talking about ROASTING vegetables!  

Roasting is a favorite way of prepping veggies for us.  Why?  Roasting magically enhances flavors to perfection!  Somehow during their time in a hot oven, vegetables transform and become both crispy and juicy at the same time!  You can roast at any time of the year with whatever vegetables are in season.  Itโ€™s also easy to do year-round with whatever produce is in season! 

I’m a firm believer in roasted vegetables.  Not only can nearly every vegetable be cooked in this way, but roasted vegetables are also wildly popular and a delicious pleasure to eat!  So if you’re wanting a break from the usual steamed veggie side dish . . . then try roasting your vegetables.  You’re in for a yummy surprise!

Plus, roasting is a cooking skill that’s so crazy, insanely easy. 

And finally . . . and this is a biggie:  For those who struggle with picky eaters who push their veggies away at the table and just give you fits, well, roasting adds a caramelized sweeet taste to any vegetable that can convert any veggie skeptic into a veggie-lover!!  

 

This is simply one of the most beautiful and delicious side dishes ever!! 

The Italian parsley, basil, and chives came straight out of my garden today

.
Just look at the HUGE size of the basil in comparison to the yellow pepper next to it.
I’ve never seen such large basil leaves.
Just incredible!
 
.
I just can’t get enough of this color ~ ~ now, this is eye candy to me!
 
 

PIN FOR LATER!

 

Roasted Haricots Verts Red Peppers with Garlic

 

 
 
Yield: 4 servings

Fresh Green Haricots Verts with Roasted Vegetables

Fresh Green Haricots Verts with Roasted Vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1 pound thin green beans (Haricot Vert), trimmed
  • 4 Tbsp butter or olive oil
  • 8 green onions, sliced thin
  • 4 cloves garlic, minced
  • 10 cherry/grape tomatoes
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 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
  • ยผ cup pine nuts
  • Freshly grated sea salt and black pepper

Instructions

  1. Pre-heat oven to 425 degrees F.
  2. In a large frying pan, melt the butter/olive oil. Add the sliced green onions and garlic and saute' on medium-low heat. 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.
  3. Meanwhile, coat a baking sheet with olive oil.
  4. Scatter the chopped peppers, beans, and tomatoes on the baking sheet and roll them around to coat them well.
  5. Sprinkle salt and pepper all over the vegetables.
  6. Place the baking pan with the veggies on a middle rack and roast for 15 minutes, stirring around occasionally to make sure that all sides of the vegetables are roasted. Keep a good eye on these the last 5 minutes so that you remove them before they burn.
  7. Immediately transfer the roasted peppers/beans/tomato mixture to the frying pan and coat completely with the warm garlic and onion mixture.
  8. Add the herbs and lemon zest to the mixture.
  9. Gently mix everything together so that the beans are coated with the herbs, zest, garlic, and onion.
  10. Transfer everything to a platter.
  11. Season with salt and pepper to taste (if necessary after tasting).
  12. Sprinkle with pine nuts.
  13. Serve immediately.
© Roz | La Bella Vita Cucina
Cuisine: Italian / Category: Vegetables
 
 

 

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This post was published first in 2011 and reposted with additional information in 2020
 
 

Previous Post: « How To Roast and Freeze Red Peppers
Next Post: Rustic Apple Crostata with Caramel Streusel Topping »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!ย  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. Pegasuslegend says

    March 13, 2011 at 11:58 AM

    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!

    Reply
  2. Allegro Mama says

    March 13, 2011 at 12:09 PM

    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

    Reply
  3. redkathy says

    March 13, 2011 at 12:40 PM

    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.

    Reply
  4. Doodles says

    March 13, 2011 at 1:36 PM

    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.

    Reply
  5. roz says

    March 13, 2011 at 1:46 PM

    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

    Reply
  6. bellini valli says

    March 13, 2011 at 1:48 PM

    This dish satisfies my longing for local summer ingredients.It looks wonderful Roz!!!

    Reply
  7. roz says

    March 13, 2011 at 1:51 PM

    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!

    Reply
  8. roz says

    March 13, 2011 at 2:03 PM

    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!

    Reply
  9. roz says

    March 13, 2011 at 2:08 PM

    Val, I’m longing for summer’s freshness too. Everything BUT the parsley and chives was not local. Thanks for your sweet comment!

    Reply
  10. Clipped Wings says

    March 13, 2011 at 2:54 PM

    So very colorful and yummy looking. You always have such wonderful recipes.

    Reply
  11. Patrice says

    March 13, 2011 at 3:13 PM

    This looks wonderful, Roz!

    Reply
  12. roz says

    March 13, 2011 at 3:43 PM

    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!

    Reply
  13. MM says

    March 13, 2011 at 4:41 PM

    Wow do those colors pop off the screen!

    Reply
  14. Chris's Gourmet Fashion says

    March 13, 2011 at 4:48 PM

    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!

    Reply
  15. Tammy says

    March 13, 2011 at 6:11 PM

    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

    Reply
  16. Patti says

    March 13, 2011 at 7:17 PM

    It certainly is eye candy to me! Looks delicioso Roz! My parsely is just starting to come up, I could probably pick two leaves!

    Reply
  17. Pam says

    March 13, 2011 at 7:18 PM

    Almost too pretty to eat!!! So, vibrant!

    Reply
  18. Donnie says

    March 13, 2011 at 8:56 PM

    Those are some beautiful photos.

    Reply
  19. Katie says

    March 13, 2011 at 9:03 PM

    I will be adding this on my list of ‘yummy meals to make’ ๐Ÿ™‚

    xoxo
    Katie

    Reply
  20. Carol says

    March 13, 2011 at 10:34 PM

    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

    Reply
  21. LindyLouMac says

    March 14, 2011 at 6:14 AM

    Looking forward to our orto producing such glorious looking veggies again so that we can enjoy meals like this delicious looking one.

    Reply
  22. love lives in the kitchen says

    March 14, 2011 at 6:28 AM

    grat blog! i’m in the mood fo veggies so this recipe sounds just great!
    have a sweet day,
    justyna

    Reply
  23. From the Kitchen says

    March 14, 2011 at 9:23 AM

    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

    Reply
  24. April @ The 21st Century Housewife says

    March 14, 2011 at 9:53 AM

    What a delicious looking dish, and so good for you too! Your photographs are beautiful.

    Reply
  25. anniebakes says

    March 14, 2011 at 11:44 AM

    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

    Reply
  26. Rosa's Yummy Yums says

    March 14, 2011 at 12:00 PM

    Mmmhhh, delicious! A healthy and flavorful combination.

    Cheers,

    Rosa

    Reply
  27. Simone @ Doberman's by the Sea says

    March 14, 2011 at 2:25 PM

    Ciao Bella! I’m your newest follower and I love Italy. Your recipes look delicioso!

    Reply
  28. sskcraftshop says

    March 14, 2011 at 6:10 PM

    New follower came through blog hop…you can visit me at http://seemask.blogspot.com
    http://potspansandspices.blogspot.com

    Reply
  29. Pat @ Mille Fiori Favoriti says

    March 15, 2011 at 1:59 AM

    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!

    Reply
  30. Holly says

    March 15, 2011 at 2:28 AM

    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!

    Reply
  31. My Carolina Kitchen says

    March 15, 2011 at 6:51 AM

    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

    Reply
  32. Debbie says

    March 15, 2011 at 11:10 AM

    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!

    Reply
  33. Miz Helen says

    March 18, 2011 at 12:18 AM

    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!

    Reply
  34. Emily {Frilly Details} says

    March 18, 2011 at 12:21 AM

    Mmm, what a great recipe!! I used to live in AZ and loved it but I sure did miss the green too.

    Reply
  35. MM says

    March 18, 2011 at 10:39 AM

    Thanks for linking up with Garden Variety Wednesday. I’m happy to share this beatuiful dish with my readers!

    Reply
  36. J L Health 918-836-0565 says

    March 18, 2011 at 4:09 PM

    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.

    Reply
  37. dining table says

    March 18, 2011 at 9:25 PM

    What a very beautiful dish this is. I like the colors and all the veggies in there. Good job! Very appetizing dish!

    Reply
  38. ~3 Sides of Crazy~ says

    March 19, 2011 at 2:59 AM

    This looks and sounds amazing! Thank you for sharing it.

    Reply
  39. Katherines Corner says

    March 19, 2011 at 9:34 AM

    I can almost hear the crunch when you take a bite. Yum! Hugs and Happy Spring!

    Reply
  40. Debbie says

    March 19, 2011 at 4:44 PM

    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.

    Reply
  41. Sandi @the WhistleStop Cafe says

    March 20, 2011 at 4:03 PM

    This looks amazing! Fresh is my favorite ๐Ÿ™‚

    Reply
  42. Christy says

    March 20, 2011 at 6:56 PM

    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!

    Reply
  43. yvette says

    April 1, 2011 at 9:30 PM

    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! [email protected]

    Reply
  44. [email protected]'s Recipes says

    August 15, 2016 at 4:55 AM

    I had some green bean salad a couple of days ago too. Need to get some more to make this!

    Reply
  45. Pam says

    August 15, 2016 at 3:21 PM

    Fresh is good and this looks delicious, Roz! I just cooked a pot of them yesterday and need to make another trip to the farmer’s market!

    Reply
  46. Kelsey Chen says

    August 15, 2016 at 10:52 PM

    This looks so fresh and good! Love this blog

    Reply
  47. Ciao Chow Linda says

    August 17, 2016 at 9:47 PM

    What a fresh and delicious way to use up that bounty of tomatoes we have at this time of year.

    Reply
  48. mjskitchen says

    August 17, 2016 at 10:45 PM

    this is a gorgeous dish! The more colorful the dish, the healthier it is; therefore, this must be a very healthy dish as well as delicious!

    Reply
  49. ChgoJohn says

    August 21, 2016 at 11:53 PM

    I very much prefer roasting vegetable, too, Roz, though I’ve never thought to combine them with green beans, French or otherwise. It sounds delicious and you’re right about the mix of colors. We may joke about it but with food, presentation really is important. ๐Ÿ™‚

    Reply
  50. Karen (Back Road Journal) says

    September 3, 2020 at 12:06 PM

    You definitely have a green thumb when it comes to your basil. Love your colorful recipe, one of my favorite sides is haricot Verts.

    Reply
  51. Liz says

    September 3, 2020 at 9:35 PM

    I love roasting vegetables, too! And this combo sounds perfect for our summer table!!! xo

    Reply
  52. Judee says

    September 14, 2020 at 9:22 PM

    Roasted vegetables are always are favorite way to enjoy vegetables and the colors of this dish just pop. I can only imagine how good it tasted.

    Reply
  53. Rashmi says

    September 22, 2020 at 8:14 AM

    This looks so yummy and healthy.. thanks for sharing dear ๐Ÿ™‚
    Beauty and Fashion/Rampdiary/Glamansion

    Reply

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Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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