• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Roasted Green Beans with Prosciutto

Roasted Green Beans with Prosciutto

Published: Sep 8, 2013 · Modified: Aug 12, 2021 by LindySez · This post may contain affiliate links

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

Roasted Green Beans with Prosciutto is one of those so easy, so good, recipes. The caramelized onions and crispy prosciutto complement the tender beans.

a pan of Roasted Green Beans with Prosciutto

The making of Roasted Green Beans with Prosciutto

Every year the garden is different.  And I'm hearing it from other backyard farmers all over the country ... this year is a bad year for squash, and a great year for green beans.  My garden is no different.  Green beans galore.

I'm a big fan of green beans.  Kentucky Pole Beans to be exact.  I've grown many varieties, and while I love them all, I usually go back to Kentucky Pole Beans.  Prefer pole beans to bush beans too...

Not that you can't make Roasted Green Beans with Prosciutto with other beans, you can.  The timing shouldn't be any different for a different bean.  Size will matter... it always does, so when cooking start checking them for doneness after about 15 minutes.  Mine were super fresh, and they still took 20 minutes, but they weren't super small either.

The crispy prosciutto gives a nice crunch, the onions get a beautiful caramelization and the beans are tender, with just touches of roasted goodness.

Here's how I made Roasted Green Beans with Prosciutto

I start with fresh beans, then I add a red onion, cut laterally into slices.

Roasted Green Beans with Prosciutto

Toss them with a little extra virgin olive oil, some salt, pepper, and the prosciutto, cut into a chiffonade which is a fancy cooking term meaning thinly sliced ...

Roasted Green Beans with Proscuitto on pan

Pour them onto a foil-covered cookie sheet. You don't need to cover the pan with foil if you like hard cleanup; but I prefer an easy cleanup, so foil it is.  Bake for about 20 minutes in the lower third of a 400º oven (keep an eye on them after 15), stirring occasionally

and ...

Roasted Green Beans with Prosciutto

Voila!

I served this with Pan Seared Halibut with Fresh Tomato Sauce for a delicious, easy dinner. 

Roasted Green Beans with Prosciutto

Roasted Green Beans with Prosciutto

LindySez
Roasted Green Beans with Prosciutto is one of those so easy, so good, recipes. The caramelized onions and crispy prosciutto complement the tender beans.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Vegetables
Cuisine American
Servings 4 servings
Calories 197 kcal

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 1 pound green beans trimmed but left whole
  • 1 red onion halved and sliced laterally
  • 2 ounces thinly sliced prosciutto cut crosswise into thin strips (or more as desired)
  • Salt and pepper to taste

Instructions
 

  • Heat oven to 400º F. Toss the green beans, onions and prosciutto with the olive oil; season with salt and pepper; pour onto a rimmed cooking sheet. Roast in oven, stirring occasionally until the green beans are tender and lightly browned and the onions are caramelized; about 20 minutes. Serve hot or at room temperature.
  • As a variation, you could drizzle a little bit of a good balsamic vinegar on them

Nutrition

Serving: 1gSodium: 457mgFiber: 4gCholesterol: 10mgCalories: 197kcalPolyunsaturated Fat: 12gSaturated Fat: 2gFat: 15gProtein: 6gCarbohydrates: 11g
Keyword easy side green beans, green beans prosciutto, roasted green beans
Tried this recipe?Let us know how it was!
« Mexican Style Stuffed Poblano
Pan Seared Halibut with Fresh Tomato Sauce »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

Popular

  • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
  • Easy Tagine of Pork with Sweet Potato and Preserved Lemon
  • Steamed Green Beans with Slivered Almonds
  • Slow Cooked Oven Baked Spaghetti Sauce
  • The Best Hormel Chili No Beans Copycat Recipe
  • Hasenpfeffer (German Style Wine Braised Rabbit)
  • Sole with a Light Creamy Shrimp Sauce
  • Easy Low-Fat Crab Enchiladas
  • The Best Chicken Vindaloo
  • Balsamic Marinated Tri-Tip Roast

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Lindy Sez