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Spicy Herb-Roasted Haricots Verts


  • 1 12-ounce package Haricots Verts

  • 2 large shallots, thinly sliced lengthwise

  • 1 red finger chili pepper, seeded and thinly sliced across 

  • 2 to 3 cloves garlic, thinly sliced

  • 4 to 5 stems of thyme, stripped and chopped

  • 1 stem oregano, stripped and chopped

  • 2 tablespoons olive oil

  • Salt and pepper


Preheat oven to 475°F and set a rack in the middle. 

Line a baking sheet with heavy foil with the matte side up. Arrange beans in a single layer and toss with shallots, chili pepper, garlic, thyme, oregano, salt and pepper. Roast 12-15 minutes until the beans are crispy brown at edges.