Balsamic Roasted Hericot Verts (Thin French string beans)

balsamic-string-beans

I never met a roasted vegetable that I didn’t like. The humble string bean is completely transformed through the roasting process. The balsamic vinaigrette caramelizes the string beans making them crispy in spots & tender in others. Absolutely one of my favorite side dishes. Serve them closer to room temperature for best flavor.

SERVES 4

  • 2 lbs. Hericot Verts (these are a specialty, extra thin species of string beans)

  • 3 cloves minced garlic

  • 1 tbsp. olive oil

  • 1 cup balsamic vinaigrette ( I am enamored with Trader Joe’s Balsamic Vinaigrette, I could drink it right out of the bottle!)

Preheat oven to 350f. Par-cook the string beans by steaming or boiling just long enough until have a tiny bit of yield to them & turn a bright green, about 5-7 minutes. Toss onto a sheet pan with the rest of listed ingredients & roast until beans are tender & browned in spots. Serve closer to room temperature for optimal flavor.

Chef Notes: These beans are easy like Sunday Morning but so delicious! They make a lovely accompaniment to an antipasto platter or Salad Nicoise.

Appetizers, Vegetable Sides, Salad'sWendi NicholsBalsamic Roasted Hericot VertsComment