Roasted Green Beans With Pancetta and Yogurt

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  • Level: Easy
  • Total: 30 min
  • Prep: 12 min
  • Cook: 18 min
  • Yield: 6 to 8 servings
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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


  1. 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. 
  2. 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.