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Roasted Haricots Verts with Balsamic Reduction and Parmigiano-Reggiano Shards
Ingredients
- Nonstick vegetable oil spray
- 1 pounds Haricots Verts, trimmed
- 2 large shallots, peeled, and sliced
- 6 large fresh thyme sprigs
- 2 Tablespoons extra-virgin olive oil
- Kosher salt and Fresh Black Pepper
- 1 chunk Parmigiano-Reggiano
- Balsamic Reduction
- 1 pint balsamic vinegar
- 1 Tablespoon honey
- 1 bay leaf
- 4 whole cloves
Instructions
- Position 1 rack center of oven and preheat to 450°F. Spray large rimmed baking sheets with nonstick spray or use parchment paper. Combine haricots verts, shallots, and thyme in large bowl.
- Drizzle with oil, sprinkle with coarse kosher salt and pepper. Toss and spread in even layer on prepared sheet. Roast vegetables 10-15 minutes total. Toss 1/2 way thru cooking until brown in spots. Transfer vegetables to bowl. Drizzle with Balsamic Reduction. With a vegetable peeler, drop shards of Parmigiano-Reggiano. Season with salt and pepper.
- BALSAMIC REDUCTION
- Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey, drop in the bay leaves and optional cloves or herbs and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After an hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.
- To use as a glaze, cook the sauce to 1/3 of its original volume (when it will measure 2/3 cup).
- It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heatproof bowl or measuring cup. Discard the bay leaves and seasonings.
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