This is a sponsored post on behalf of my blog and Parma Ham. I was given the opportunity to post a recipe featuring Parma Ham by Honest Cooking – not only do I love their website, but who doesn’t love prosciutto?! Please note that I was compensated monetarily but if you read my blog with any regularity, you’ll notice that I’ve featured prosciutto in many a recipe because I truly love the food. Thanks for reading!
I suppose, as a food blogger, that I’m supposed to have a slew of Thanksgiving recipes already developed, styled, photographed, drafted, and scheduled to post at strategic times throughout the next three weeks.
I’d be shocked if the lot of you said yes. Not to jump on the “busy time of year” bandwagon but…isn’t it? I feel like the sun has hardly set on summer and here we are, watching the sun literally set at 4:30 p.m. and struggling to fit in any decent food photos in the six hours of daylight we currently experience.
I complain but secretly love this time of year. Not so much the holidays, but the weeks before the holidays. Before everyone is singing “rush rush rush” and shopping all the time and stressing over holiday travel. Before all that.
Now is that before time. I guess right now, we’re not so busy after all.
In reading November’s Bon Appetit, I loved the grouping of recipes within the “Foods of the Foothills” story. All unique without being over the top, and all recipes that felt at home in my kitchen. So, I combined a couple and accidentally came up with a perfect Thanksgiving side dish (seriously, no Thanksgiving planning to be found!).
Adapted from Bon Appetit’s version of green beans, this recipe adds one of my favorite fall (and all the time) staples – prosciutto, crispified. And it’s even gluten free!
A perfect green bean side dish for Thanksgiving and beyond!
- 1 lb green beans, trimmed
- 1 tbsp olive oil
- Kosher salt and fresh ground pepper
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame seeds
- 2 large radishes, thinly sliced (1/8 in slice on a mandolin)
- 3-4 slices prosciutto (about 2 ounces)
- Preheat oven to 350 degrees. Carefully lay slices of prosciutto onto a parchment lined baking sheet. Cook prosciutto for approximately 15-20 minutes, until crispy. Drain on paper towel, then crumble.
- Increase oven temperature to 450 degrees. Toss dry green beans with olive oil, salt, and pepper. Roast until tender and blackened in spots, about 10-15 minutes.
- While beans are roasting, whisk soy sauce, honey, and sesame seeds together in a large bowl. Add beans straight from the oven and radishes and toss to coat. Top with crispy prosciutto bits and serve.
The prosciutto chips are essential in this recipe. I explained how to make crispy prosciutto in my post on Butternut Squash and Apple Soup as well, but it’s so dang easy. I want to put them on everything.
Bake and crumble your way to the richest, tastiest chips you’ll ever crunch, not to mention a topping for this delectable Thanksgiving side.
Now, for the beans. You know roasting brings out flavor but try roasting green beans until their slightly charred. The crispy bits on each end get a sprinkle of soy sauce mixed with honey and sesame seeds, lending an Asian flare to the traditional green bean. Radishes add a little something extra. When you top with prosciutto chips? You’ll be singing the chef’s praises. Be thankful if this Thanksgiving side dish ends up on your table.