Haricot Verts with Herb Butter


I’m a firm believer a couple side dishes that show up to the Thanksgiving table need to be easy and quick. And even more importantly, they can’t take up sacred oven space. There’s enough jockeying to get all the food warm and on the table at a reasonable time.

My family insists on the same recipes for the turkey, stuffing and mashed potatoes every year which I‘m happy to oblige.

Tradition is tradition and I want my family to look forward to their favorite dishes. But on the flip side, I love to add a few surprises to the table as well, especially when it comes to the vegetable side dishes. 

This year I’m making haricot verts (skinny green beans) with herb butter. By mixing butter, fresh herbs and lemon juice right in the serving dish with the hot beans, nothing is simpler or more delicious. 

While the turkey rests before carving and the rest of the dishes warm up in the oven, these green beans comes together in five easy minutes. Haricot verts are quickly sautéed in a little butter with a minced shallot. A splash of water over the beans and a quick three minutes later, they are ready to be tossed with the herb butter and set on the table for dinner. Quick, easy and most importantly, wonderful.

With Thanksgiving exactly one week away, if you’re looking for inspiration for your own dinner, click the Thanksgiving tab for a slew of options that might just be perfect for your meal.

Haricot Verts with Herb Butter

• 2 pounds haricot verts, washed and trimmed

• 2 tablespoons shallot, minced

• 4 tablespoons butter, divided

• 2 tablespoons Italian parsley, minced

• Zest of ½ lemon

• Juice of ½ lemon

• Kosher salt and ground black pepper

In a large sauté pan, sauté shallots in 1 tablespoon butter over medium-low heat until fragrant and slightly translucent, about 2 minutes. Add haricot verts to the pan and toss well to combine the butter, shallots and beans. Cook for 2 minutes, stirring constantly. Add ¼ cup of water to pan and cover with a lid. Allow beans to steam for 3-4 minutes until bright green, tender but not soft. Remove from heat.

In a small bowl, combine 3 tablespoons softened butter with parsley, lemon zest and lemon juice. Mix with a fork until well-combined.

In a deep serving dish, combine the haricot verts (drain any excess water from pan before transferring beans) with the herb butter. Sprinkle generously with kosher salt and a pinch of black pepper. Taste a bean to make sure they are salted enough. Garnish with another pinch of salt if necessary. Serve immediately.