Photo: Roasted Green Beans With Pancetta and Yogurt Recipe
Ingredients
- 1/2 cup whole-milk Greek yogurt
- Juice of 1 lemon
- Kosher salt
- 2 pounds green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta
- 1 teaspoon caraway seeds
- 1 small red onion, diced
- 1 cup fresh parsley leaves
- 1/2 cup almonds, toasted and chopped
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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By taytar2
West Linn, OR
on February 23, 2013
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Best recipe I've ever found. I made it last thanksgiving and now my family and I make it all the time! It's a must try!
P.S. In my opinion, it doesn't necessarily have to have the yogurt sauce, but I think the tangy flavor adds depth to the dish.
By ChefRoxane
San Francisco B...
on November 25, 2012
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This was simply outstanding. Like the previous reviewer, I too wondered if the recipe "needed" the Greek yogurt and lemon sauce dolloped on top, but I make it a rule to follow recipes to the letter the first time, feeling we owe it to the recipe and to ourselves to experience the dish as intended before we start tinkering. After mentally pooh-poohing the sauce beforehand, I was chagrined to be blown away by it upon first bite, especially in concert with the caraway seeds. DO NOT leave anything out of this recipe. Sure, it would be "good" without, but the sauce ties it all together and puts it over the top. This is one of those recipes that is much more than the sum of its parts. I am an experienced cook of many decades, and can't remember the last time I've come across a recipe I've been so excited about. I could have made twice as much, and guests – children included – still would have been scraping their plates.
By gianni104
Essex County, MA
on October 28, 2012
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This was a complete crowd pleaser! I omitted the yogurt and lemon juice sauce, because I didn't think the recipe needed it. Perhaps a sprinkling of fresh lemon juice might brighten the pancetta, onion, caraway seed, olive oil a bit. However, my family and guests devoured them with my recipe modifications....There wasn't a bean left in the platter when dinner was done. This recipe will definitely be added to my repertoire!
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