Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light April 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
6 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Chef'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.

Nutrition Facts

75 calories; fat 3.9g; saturated fat 0.7g; sodium 184mg.
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