A Grateful Meal

Crispy Green Beans with Prosciutto and Mustard Vinaigrette

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Crispy Green Beans with Prosciutto and Mustard Vinaigrette
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overview of a plate and sheet pan of crispy green beans, prosciutto, and mustard vinaigrette
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There are two types of people in this world, those who like their green beans super soft and those that like them crisp. I am squarely in the latter category. I have observed the former camp that they love their green beans simmered for hours with some sort of pork product. Don’t get me wrong, the taste is good, but I always feel like I’m eating baby food. I have to have crispy green beans, and one of the best ways to make them super crisp is by roasting them at a high temperature. Since salted meat certainly makes the mushy green beans taste good, it makes the crispy green beans absolutely perfect. This brings me to my Crispy Green Beans with Prosciutto and Mustard Vinaigrette recipe. It is the ideal balance of sweet, salty, and tangy. And not only do the green beans crisp up in the oven, but the prosciutto does as well. It’s heaven.

sheet pan of crispy green beans with prosciutto

Thanksgiving is mere days away, so let’s mix it up a little and bring a little heaven on earth to your table with these crispy green beans. They’re easy to make ahead and still taste amazing even if they get a little cold. You can always reheat again by popping into a warm oven for a few minutes while you’re making gravy or putting finishing touches on other parts of the meal.

close up of a sheet pan with crispy green beans and prosciutto with mustard vinaigrette
plate of crispy green beans with prosciutto and mustard

This recipe can definitely sway some of the soft green bean people over to the crispy green bean camp.

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Crispy Green Beans with Prosciutto and Mustard Vinaigrette

overview of a plate and sheet pan of crispy green beans, prosciutto, and mustard vinaigrette
  • Author: admin
  • Prep Time: 5
  • Cook Time: 18
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
  • Method: Roasting
Scale

Ingredients

  • 1 lb. green beans, washed and trimmed
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 1 tbsp. whole grain mustard
  • 1 tbsp. fresh rosemary
  • 3 tbsp. olive oil 
  • Salt and pepper, to taste
  • 3 oz. prosciutto, chopped into ~1″ pieces

Instructions

  1. Preheat oven to 425 degrees F. Whisk together vinegar, maple syrup, mustard, and fresh rosemary. Slowly drizzle in olive oil while whisking. Toss green beans in vinaigrette and spread out on a large baking sheet. Season with salt and pepper. (Tip: for easy cleanup line with a silicone baking mat, tin foil, or parchment paper.)
  2. Top green beans with pieces of prosciutto and roast green beans for about 16-18 minutes or until starting to brown. 

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