Recipe courtesy of Nate Appleman
Roasted Green Beans With Pancetta and Yogurt
Total:
30 min
Active:
12 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
12 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. 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. 

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. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.

Photograph by Yunhee Kim

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