Fresh Green Haricots Verts with Roasted Vegetables
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!
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. It’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
PIN FOR LATER!
Fresh Green Haricots Verts with Roasted Vegetables
- Prep Time: 10 minutes
- Additional Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- Cuisine: Italian
- 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
- 1/4 cup pine nuts
- Freshly grated sea salt and black pepper
- Pre-heat oven to 425 degrees F.
- 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.
- Meanwhile, coat a baking sheet with olive oil.
- Scatter the chopped peppers, beans, 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 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.
- Immediately transfer the roasted peppers/beans/tomato mixture to the frying pan and coat completely with the warm garlic and onion mixture.
- Add the herbs and lemon zest to the mixture.
- Gently mix everything together so that the beans are coated with the herbs, zest, garlic, and onion.
- Transfer everything to a platter.
- Season with salt and pepper to taste (if necessary after tasting).
- Sprinkle with pine nuts.
- Serve immediately.
Keywords: green beans, haricots verts, roasted vegetables
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
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!
Have a splendid Sunday evening!
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’ 🙂
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!
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,
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!
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.
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
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.
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!
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! [email protected]
I had some green bean salad a couple of days ago too. Need to get some more to make this!
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!
This looks so fresh and good! Love this blog
What a fresh and delicious way to use up that bounty of tomatoes we have at this time of year.
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!
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. 🙂
You definitely have a green thumb when it comes to your basil. Love your colorful recipe, one of my favorite sides is haricot Verts.
I love roasting vegetables, too! And this combo sounds perfect for our summer table!!! xo
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.
This looks so yummy and healthy.. thanks for sharing dear 🙂
Beauty and Fashion/Rampdiary/Glamansion