Maple Haricot Vert Side Dish

by Marjan

It's November and Thanksgiving will be here sooner than you know it! Every week this month, I will share with you recipes which will be served at my dinner table! For past years recipes, click here.


I think I have created a green bean side dish to replace grandma's recipe! Toss that can of cream of mushroom and onion soup! Rather imagine sweet succulent bites of caramelized maple syrup glazed carrots and garlic accenting salted haricot verts. Switch from serving regular green beans and make your  side dish more elegant and colorful with haricot verts. Change is good!



Easy to make ahead of time, cooking haricot vert takes less time than traditional green beans. However, if your grocery store doesn't have fresh ones, frozen will do as well or simply stick to traditional green beans chopped in half. This recipe doesn't take more than 30 minutes to make and it can be kept warm in the oven prior to serving. Colorful, crunchy, salty, savory, sweet garlic and vegetables tossed with freshly chopped fennel will break all tradition! Thankfully!


Serves 6-8
Ingredients
1 lb. haricot verts (rinsed and air dry)
2 carrots (peeled and chopped)
1 garlic bunch (peeled)
4 tablespoons of chopped fennel sprigs/leaves
1/4 cup maple syrup
1/2 teaspoon sea salt and black pepper
2 tablespoon organic butter

Melt butter over medium low heat in a saute pan. Toss in haricot verts and sea salt; sauté for 10 minutes stirring occasionally until cooked. Remove beans from pan and place onto serving platter. Add carrots to same pan with a pinch of salt and sauté for 10 minutes, stirring occasionally. Toss in cloves of garlic. Once garlic is slightly golden and cooked, raise temperature back up to medium and add maple syrup. When syrup is absorbed into carrots and garlic, spoon over onto haricot verts and sprinkle fennel leaves on top. Serve immediately or keep warm in the oven until ready to serve the bird!

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