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Rachael Ray

Spicy Herb-Roasted Haricots Verts

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 12-ounce package Haricots Verts
  • 2 large shallots, thinly sliced lengthwise
  • 1 red finger chili pepper, seeded and thinly sliced across
  • 2 to 3 cloves garlic, thinly sliced
  • 4 to 5 stems of thyme, stripped and chopped
  • 1 stem oregano, stripped and chopped
  • 2 tablespoons olive oil
  • Salt and pepper

Preparation

Preheat oven to 475°F and set a rack in the middle.

Line a baking sheet with heavy foil with the matte side up. Arrange beans in a single layer and toss with shallots, chili pepper, garlic, thyme, oregano, salt and pepper. Roast 12-15 minutes until the beans are crispy brown at edges.

Ingredients

  • 1 12-ounce package Haricots Verts
  • 2 large shallots, thinly sliced lengthwise
  • 1 red finger chili pepper, seeded and thinly sliced across
  • 2 to 3 cloves garlic, thinly sliced
  • 4 to 5 stems of thyme, stripped and chopped
  • 1 stem oregano, stripped and chopped
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

Preheat oven to 475°F and set a rack in the middle.

Line a baking sheet with heavy foil with the matte side up. Arrange beans in a single layer and toss with shallots, chili pepper, garlic, thyme, oregano, salt and pepper. Roast 12-15 minutes until the beans are crispy brown at edges.

Tags:Beans and Legumes, Dinner, Easter, Herb, Roasted, Sides, undoRS