Roasting thin French green beans helps them to retain their natural crunch while tenderizing them just slightly. My favorite way to cook haricots verts, roasting requires little effort and is the ideal way to cook a number of veggies. For this recipe, I topped the simple roasted haricots verts with a homemade olive tapenade: a coarse chop of mixed, pitted olives, garlic, crushed red pepper flakes, olive oil, vinegar and some fresh parsley. Wonderful on its own, but this dish is made even lovelier when served over white wine-braised leeks.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Haricots Verts with Olive Tapenade
Ingredients:
- 8 oz. haricots verts
- olive oil
- salt and pepper
- For the tapenade:
- 1 cup mixed olives packed in oil, pitted
- 1 garlic clove, peeled
- 1/4 cup chopped Italian parsley
- pinch of salt and pepper
- pinch of crushed red pepper flakes
- 2 Tablespoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- Recipe for white wine-braised leeks: https://aroundannastable.com/?p=13915
- (omit the cheese*)
Directions:
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment or foil; spray with olive oil cooking spray. Arrange the green beans in a single layer on the prepared pan. Drizzle with 1 Tablespoon olive oil, season with 1/4 teaspoon of salt and a grinding of black pepper.
- Roast for 15 minutes, or until the green beans are a touch charred, but still retain their crunch.
- Place the olives and garlic in the bowl of a food processor; pulse a couple times, just until the olives are broken up. Stir in the parsley, olive oil, red pepper flakes and vinegar. Season with just a pinch of salt and pepper.
- Serve the warm green beans with the olive tapenade on top.
Tagged: fresh parsley, garlic, green beans, haricots verts, leeks, olive tapenade, olives, red wine vinegar, roasted green beans, roasted haricots verts, roasted haricots verts with olive tapenade, spring leeks, tapenade, white wine-braised leeks
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