Ingredients
- 1 1/2 pounds green beans, trimmed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon McCormick® Black Pepper
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1-2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/4 tsp EACH McCormick® Paprika, McCormick® Dried Thyme
- 1/8 tsp EACH salt, McCormick® Black Pepper
- 1/4 cup finely grated Gruyere cheese
- 1 teaspoon lemon juice
- 6 bacon slices, cooked and crumbled
- chopped parsley
Preparation
Step 1
Roasted Green Beans
Preheat oven to 450 degrees F. Line a large jelly roll pan with foil or line 2 smaller baking trays. Add green beans to pan then drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated then line green beans in a single layer.
Roast at 450 degrees F for 12-15 minutes (or until they reach desired tender crispness), stirring once halfway through.
Creamy Gruyere Sauce
Meanwhile, make Creamy Gruyere Sauce by melting butter in a medium saucepan over medium heat. Add shallot and sauté for 1 1/2 minutes. Add garlic and sauté 30 seconds. Stir in cream, mustard and all seasonings.
Increase heat to medium high and cook until sauce starts to thicken, about 2 minutes. Off heat, stir in Gruyere cheese until melted followed by lemon juice. If sauce gets, too thick, stir in a little more heavy cream.
Add green beans to a large bowl and pour Gruyere Sauce on top. Add half of the bacon and toss until evenly coated. Top with remaining bacon. Garnish with parsley if desired.