Roasted Haricots Verts

  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 8 servings
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2 pounds haricots verts

Good olive oil

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

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