Haricot Verts Wrapped In Prosciutto w Parmesan Sauce

About

Add this side dish to the main course of your Keto meal for a minimum-hassle recipe. Haricot verts (French green beans) are bundled and wrapped in thin-sliced prosciutto before baked in the oven. You don’t even need to season or oil the haricot verts because the prosciutto does that for you! For a little more Keto fat and flavor, you’ll heat up a 5-minute parmesan cream sauce that will be ready before the haricot verts are done baking. This side dish is salty, fatty, and nutritious! If you don’t want to spend the extra dollars on prosciutto, you can substitute it with thin-sliced bacon. Not a fan of pork? Try wrapping the haricot verts in deli slices of chicken, turkey, or roast beef. Just get the thinnest slices you can! Pack the leftovers in meal prep containers for Keto meals throughout the week.

Can I Season My Haricot Verts?

Yes, of course! It is suggested, however, that you avoid adding any more than just a pinch of salt to the green beans. The prosciutto and parmesan sauce will add a salty flavor for you. If you want to season the haricot verts before wrapping them in prosciutto, toss them in a bowl with just enough olive oil to coat the beans. Add any seasonings you’d like. Garlic powder, onion powder, lemon pepper, or dried herbs are all great options. Then, bundle and wrap the haricot verts as directed in the recipe.

Other Cheeses For The Cream Sauce

Any cheese that melts properly in cream can be substituted in this Keto side dish recipe! If you live in the United States, don’t use processed shredded cheeses that come in a bag unless the brand specifically states it is 100% real cheese. Your sauce will be most enjoyable if you shred from a block of cheese instead. Mozzarella, provolone, gouda, or jack cheese varieties are all great substitutions for the cream sauce. Keep in mind that parmesan cheese does add a small amount of protein to your meal. Just note that substituting the parmesan cheese may eliminate some of your protein macros.

Ingredients

5 ½ oz haricots verts green beans
4 slice prosciutto
1 tablespoon butter, unsalted
2 fl oz cream heavy whipping
⅛ teaspoon onion powder
4 tablespoon, grated parmesan cheese, fresh (hard)

Instructions

Preheat an oven to 350 degrees and line a sheet tray with parchment paper. Set this aside and gather the haricot verts. After washing and drying the beans, arrange them in portions of 8 pieces per serving. Additionally, arrange a whole slice of prosciutto for each serving, keeping them separated with paper liners. Try to avoid having too many rips or tears in thin slices of prosciutto.
Lay a slice of prosciutto horizontally in front of you. Gather a bundle of 8 haricot verts and place the top of the bundle on the left side of the prosciutto. Roll the edge of the prosciutto over the haricot verts and continue rolling the bundle diagonally across the prosciutto until the haricot verts are fully wrapped or almost fully wrapped. Repeat this process until all the servings are wrapped.
Bake the tray of prosciutto-wrapped haricot verts for 25 minutes, or until you see the prosciutto turned crispy and the ends of the beans are browned. While that’s baking, make the parmesan sauce. Melt the butter in a pan or small pot over low heat. Whisk the heavy cream and onion powder into the melted butter. When the ingredients start bubbling over low heat, stir in the parmesan cheese until you have a creamy sauce. Drizzle the parmesan sauce over the hot prosciutto-wrapped haricot verts for serving.