Roasted Green Beans With Pancetta and Yogurt
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 12
- Sodium
- 422
- Total: 30 min
- Prep: 12 min
- Cook: 18 min
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.