Categories: Sides

Ingredients

• 1/2 cup whole Greek yogurt
• Juice of 1 lemon
• Kosher salt
• 2 lbs green beans, trimmed
• 2 tbsp olive oil
• 4 oz thinly sliced pancetta
• 1 tsp caraway seeds
• 1 small red onion, diced
• 1 cup fresh parsley leaves
• 1/2 cup almonds, toasted and chopped

Directions

1. Preheat oven to 500. Mix the yogurt, lemon juice and 1/2 tsp salt in a bowl; set aside.

2. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.

3. Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds.

4. Toss the green beans with the pancetta mixture and transfer to the platter. Spoon the yogurt mixture on top.

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