Roasted Green Beans With Pancetta and Yogurt

• 1/2 cup whole-milk Greek yogurt
• Juice of 1 lemon
• Kosher salt
• 2 pounds green beans, trimmed
• 2 tablespoons extra-virgin olive oil
• 4 ounces thinly sliced pancetta
• 1 teaspoon caraway seeds
• 1 small red onion, diced
• 1 cup fresh parsley leaves
• 1/2 cup almonds, toasted and chopped

1. Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside.
2. Toss the green beans with the olive oil on a baking sheet; season with salt.
3. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
4. Meanwhile, heat a large skillet over medium-high heat.
5. Add the pancetta and cook until crisp, about 2 minutes per side.
6. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes.
7. Remove from the heat and stir in the parsley and almonds.
8. Toss the green beans with the pancetta mixture and transfer to a platter.
9. Spoon the yogurt mixture on top.
10. Photograph by Yunhee Kim

wholemilk, lemon, kosher salt, green beans, extravirgin olive oil, pancetta, caraway seeds, red onion, parsley, almonds

Taken from www.foodnetwork.com/recipes/nate-appleman/roasted-green-beans-with-pancetta-and-yogurt-recipe.html (may not work)