+GF +SF
Haricots verts means green beans in French. The ones I prefer using are fine and tender, and work perfectly in this spicy side dish. Should you only find a thicker kind of green bean, you can always blanch them prior to roasting for ideal results. —CS
SERVES 4
1½ tbsp (23 ml) toasted sesame oil
1 tbsp (20 g) agave nectar
1 tbsp (20 g) harissa paste, to taste
2 lbs (908 g) fresh green beans, trimmed and washed
4 small shallots, trimmed and peeled, left whole
4 cloves garlic, peeled but left whole
½ tsp smoked sea salt, or to taste
GARNISHES
Lemon wedges or grated lemon zest
Dry-roasted pine nuts or slivered almonds
Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
In a very large bowl, whisk to combine the oil, agave and harissa paste. Add the beans, shallots and garlic, and toss to thoroughly combine.
Divide the beans between the sheets and place them evenly. Loosely cover them with pieces of foil. Bake for 20 minutes. Remove the foil and cook for another 10 to 20 minutes (this will depend on the thickness and freshness of the beans), or until the beans look shriveled and are tender.
Add salt to taste. Top with lemon and pine nuts.
*SEE PHOTO INSERT