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Charred Haricots Verts with Shallots and Herbs

Charred Haricots Verts with Shallots and Herbs

These charred haricots verts with shallots and herbs from the Le Creuset cookbook are really easy for a fantastic vegetable side dish. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Tess Masters

Ingredients

  • 1 1/2 teaspoons grapeseed oil
  • 4 small shallots, peeled and quartered lengthwise
  • 1 pound whole haricots verts
  • 1 1/2 tablespoons unsalted vegan butter (at room temperature)
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup sliced almonds, lightly toasted
  • 1/4 cup loosely packed fresh mint, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Heat a large cast-iron skillet over medium-high heat, then brush with the grapeseed oil. The oil should shimmer, but reduce the heat if it smokes.
  2. Arrange the shallots cut-side down in the skillet and let sear until deeply browned on both sides, 4 to 5 minutes. Transfer to a plate.
  3. Working in batches, add the beans to the skillet and cook, tossing occasionally, until crisp-tender and lightly charred in spots, about 8 minutes. Transfer to a large bowl and cover with foil to keep warm while cooking the next batch.
  4. Add the butter to the beans 1/2 tablespoon at a time, alternating with half of the lemon juice. Toss to incorporate.
  5. Add the shallots and half each of the lemon zest, almonds, mint, and parsley. Toss to mix and season with the salt and pepper.
  6. Transfer the beans to a serving platter. Sprinkle with the remaining lemon zest, almonds, mint, and parsley. Serve warm. Season with salt and pepper to taste.

Recipe Notes

Recipe from the Le Creuset cookbook.
Photo by Trent Lanz and styling by Alicia Buszczak