I think sometimes we get caught up in thinking a recipe has to be complicated to be delicious. And don’t worry, I include myself in that statement. While it true some of my favorite recipes might have two dozen ingredients (homemade curry anyone?), there are others that are startlingly simple. This side dish of Roasted Haricot Verts with Kalamata Vinaigrette is one such dish.
I can’t believe I’d never thought of it before. We eat a lot of haricot verts and a lot of kalamata olives. Just not together usually. Early in the summer as we were preparing to move, I started cleaning out the fridge and freezer. One bag of slender frozen green beans and half a jar of kalamata olives later, we had a fantastic, flavorful side dish. We’re going to be enjoying roasted haricot verts well into the colder weather (when it appears). I go back and forth between fresh and frozen haricot verts. Trader Joe’s frozen haricot verts are by far the best I’ve found. Costco usually carries fresh ones in giant packs. My preference would be fresh, but they can be hard to come by even at the farmers market. Any green bean, or yellow bean can be used here as well.
- 1 pound haricot verts (green beans), trimmed
- ½ cup pitted kalmata olives, drained and roughly chopped
- 1 Tablespoon white balsamic vinegar
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange green beans on the baking sheet in an even layer. Season well with salt and pepper. Roast for 10-15 minutes. The beans should be tender-crisp. Remove from oven and transfer to a bowl or platter.
- Combine olives, vinegar, and oil. Pour over the beans. Gently toss and eat immediately.