Haricots Verts with Shallots

Elevate your side dish game with this elegant recipe for Haricots Verts with Shallots—an effortless yet sophisticated way to highlight the delicate flavor of French green beans. Tender haricots verts are blanched to perfection, preserving their vibrant green hue and crisp texture, before being sautéed with golden, caramelized shallots in a luxurious blend of olive oil and butter. A hint of fresh lemon juice adds a bright finishing touch, while simple seasonings like kosher salt and freshly cracked black pepper enhance the natural flavors. Ready in just 25 minutes, this versatile dish pairs beautifully with roasted meats, seafood, or vegetarian mains, making it an irresistible addition to your dinner table. Perfect for holidays or weeknight dinners, this recipe promises to be a crowd-pleasing favorite!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 450 grams haricots verts (French green beans)
• 3 medium shallots
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice
• 2 cups water
• 1 large bowl filled ice

Directions

Step 1

Trim the ends of the haricots verts and set them aside.

Step 2

Peel and thinly slice the shallots into rings.

Step 3

Fill a medium saucepan with 2 cups of water and bring it to a boil over high heat. Prepare a large bowl filled with ice water.

Step 4

Blanch the haricots verts by boiling them in the water for 2-3 minutes, until they are bright green and slightly tender but still crisp.

Step 5

Transfer the haricots verts immediately into the bowl of ice water to stop the cooking process. Let them sit for 2-3 minutes, then drain and pat them dry with a clean kitchen towel.

Step 6

In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and cook for 5-7 minutes, stirring frequently, until they are softened and golden brown.

Step 7

Push the shallots to one side of the skillet and add the butter to the empty side. Allow the butter to melt, then add the blanched haricots verts to the skillet. Toss everything together to coat the beans with the butter and shallots.

Step 8

Season with kosher salt and freshly ground black pepper, stirring to combine.

Step 9

Cook for an additional 2-3 minutes, until the haricots verts are heated through.

Step 10

Remove from heat and drizzle with fresh lemon juice for a touch of brightness.

Step 11

Transfer to a serving platter and serve warm as a side dish.

Nutrition Facts

Serving size	1339.7 grams (1339.7g)

Amount per serving	% Daily Value*
Calories	584

Total Fat 40.60g	52%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 2.70g
Cholesterol 31mg	10%
Sodium 648mg	28%
Total Carbohydrate 52.80g	19%
Dietary Fiber 16.30g	58%
Total Sugars 24.40g
Protein 12.20g	24%

Vitamin D 0IU	0%
Calcium 249mg	19%
Iron 7mg	36%
Potassium 1373mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 7.8%

Carbs: 33.8%