Roasted Green Beans With Pancetta and Yogurt (Nate Appleman ) |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1/2 cup whole-milk greek yogurt |
juice of 1 lemon |
kosher salt |
2 pounds green beans, trimmed |
2 tablespoons extra-virgin olive oil |
4 ounces thinly sliced pancetta |
1 teaspoon caraway seeds |
1 small red onion, diced |
1 cup fresh parsley leaves |
1/2 cup almonds, toasted and chopped |
Directions:
1. Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside.
2. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
3. Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds.
4. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.
5. Photograph by Yunhee Kim
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