Haricot Verts & Roasted Bosc Pears with Herbed Marcona Almonds



  • 2 to 3 Stemilt Bosc Pears, peeled, cored and halved
  • 1 pound haricot verts, stems trimmed
  • 1/2 medium onion, diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 3/4 cup herbed “Valencian” marcona almonds

Bosc pears add natural sweetness and a little spin to a classic Thanksgiving or winter holiday side dish – green beans!

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
  • In Category
    Dinner, Side Dish
  • Level


  1. Heat oven to 375 degrees F.
  2. Place beans and onions in center of a large baking sheet. Place halved pears in outer corners of baking sheet.
  3. Drizzle beans, onions and pears with olive oil and season with salt and pepper.
  4. Gently toss beans and onions to mix oil and seasoning through and spread out in one layer (it’s okay if they overlap a bit… use a second pan if it’s more than just a bit); leave halved pears to nest in the corners of the pan.
  5. Place in oven to roast for 20 to 25 minutes.
  6. Remove from oven and slice pears.
  7. Plate beans and pears to your liking and top with marcona almonds.

Nutritional Information

Per Serving

  • Calories: 278.8
  • Fat Content: 19.8 g
  • Protein Content: 6.5 g
  • Carbohydrate Content: 25.8 g
  • Fiber Content: 9.6 g
  • Sugar Content: 13.8 g
  • Cholesterol Content: 0 mg
  • Sodium Content: 665.3 mg