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Smoky Haricots Verts and Mushrooms

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 6 mins
Total time 22 mins
Yield Serves 4 (serving size: 1 cup)
Haricots verts are slender green beans; look for them trimmed and ready to cook in microwave-safe bags. If you can't find them, use regular green beans and cook a few minutes longer. 

Ingredients

  • 1 applewood-smoked bacon slice
  • 2 teaspoons canola oil
  • 2 (4-ounce) packages gourmet mushroom blend
  • 12 ounces trimmed haricots verts (French green beans)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 garlic clove, minced

Nutrition Information

  • calories 75
  • fat 3.9 g
  • satfat 0.7 g
  • sodium 184 mg

How to Make It

  1. Place a small roasting pan in oven. Preheat oven to 425° (keep pan in the oven as it preheats).

  2. While oven preheats, cook bacon slice in a small skillet over medium heat until crisp. Remove bacon from pan, and crumble. Reserve the drippings.

  3. Drizzle bacon drippings and canola oil into preheated roasting pan; swirl to coat. Add mushroom blend to pan; stir. Bake mushrooms at 425° for 8 minutes. Add haricots verts, and sprinkle with kosher salt and freshly ground black pepper; toss. Bake at 425° for 8 minutes or until beans are lightly browned and crisp-tender. Toss with reserved bacon, parsley, and minced garlic.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.