Roasted Haricots Verts with Baby Bellas and Pancetta

Alright.  I’m back!  I am back from vacation and ready to just go at life with all I got.  I really needed that vacation to get away and relax; it really was good for me.  The weather was definitely not the best but that’s ok, it was still relaxing.  Here are a few pictures that capture this relaxing time…

Anna Maria Island

I’m so ready to get back into eating clean(er), getting into a serious workout schedule, being more committed to this blog, preparing myself to start back at school in May, and most importantly enjoying life to the fullest!  So that’s my plan…oh and I’m super excited that it’s now Spring and warmer weather is on the way!  Bring on the grills, salads, and warm weather drinks :)

So I went shopping at Trader Joe’s today to just randomly pick up some stuff.  I had no list.  I just wanted to go and be spontaneous and pick up whatever looked good to me at the moment (which can be bad at Trader Joe’s).  I lied, I did have one item on my list (in my head) and that was edamame.  I am so obsessed with it right now it’s not even funny.  I just love snacking on it, it’s delicious, super healthy, and a great snack for those who eat mindlessly like myself.  I love that you have to work a little to get the bean out of the pod.

Loving this right now
Loving this right now

Roasted Haricots Verts with Pancetta

But anyway, I picked up some Haricots Verts, pancetta, sliced baby bellas and shallots and instantly thought of throwing it all together to roast.  That’s what I did.  I had never made Haricots Verts before but love trying new things.  Really, the name is just French for Green Beans, they are just skinnier and longer than the traditional green bean.  You can steam them or roast them and if you can’t find Haricots Verts, you can just use regular green beans, but they will need to cook a bit longer.  I loved roasting them, it gave a great rustic, deep flavor.  It was super delicious and would be great served with some chicken, fish or as a side for Easter dinner next week :)

Roasted Haricots Verts with Pancetta

Roasted Haricots Verts with Baby Bellas and Pancetta

Roasted Haricots Verts with Baby Bellas and Pancetta


12 oz Haricots Verts
10 oz sliced baby bellas
1 shallot, sliced thin
4 oz diced pancetta
4 garlic cloves, minced
3 Tbsp extra virgin olive oil
Salt and pepper to taste


Preheat the oven to 425 degrees
Cook the diced pancetta in a skillet over medium high heat
Combine the cooked pancetta, baby bellas, shallots, garlic and olive oil in a baking dish and mix together
Place in the oven for 20 minutes
After 20 minutes, mix in the Haricots Verts; roast for another 15-20 minutes
Top with shredded Parmesan if desired and enjoy!


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