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Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze recipe

Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze

The perfect side dish for Thanksgiving and the Holidays!
Full of color & flavor – can be made early in the day.

Beautiful flavors and colors ~ the radishes take on a magenta hue when cooked

Sauté Haricot Verts in a hot skillet to blacken the edges. Add Sliced Radishes and a quick stir in of Miso, Lemon Juice and Pure Maple Syrup. All tastes delicious with Pan-Fried Shallot Rings on top! 

Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze recipe


1 recipe Pan Fried Shallots (see below)

1 pound Haricot Vert Beans, cleaned and flat ends trimmed

½ cup purple radish*, peeled, sliced thinly (from one large)

2 teaspoons neutral oil** 

1 pinch sea salt & pepper 

2 teaspoon Miso Paste

2 teaspoons fresh lemon juice 

2 teaspoons pure maple syrup (the real stuff)



Pan – Fried Shallots:


Can make ahead: Place shallots in a medium sized bowl. Separate into rings with your fingertips. Add rice flour, mix in. Heat the oil in a skillet, set to medium-high heat.
Add the coated shallots and stir up in the oil. Let crisp and brown, stirring from time to time. Remove golden brown crisped shallots to a plate with tongs.
Do not let the shallots get too dark, they will be bitter.


Sauté Beans:Add 2 teaspoons of neutral oil to a large cast iron skillet (or heavy skillet) – raise heat to high. When hot, add all the beans and stir up, Leave to blacken – do not stir.
When the edges have blackened, about 2 minutes – stir and lower heat to LOW.
Sauté for 3 – 5 more minutes until the beans are tender, cooked through, yet still bright green.


Add the sliced purple radishes, stir in and cook for 2 minutes to soften slightly.(Radishes will turn a magenta color.)


Stir together the Glaze:In a small bowl, add the miso, lemon juice and maple syrup.
Add to the pan with beans and radishes and toss to coat for one minute on low heat.
Immediately add to a serving platter.


* Purple radish is a long variety that can grow up to 8 to 10 inches long, but is most often harvested at 6 inches long. The root vegetable has a plump appearance with a purple-hued skin.


If Reheating:
Reheat in a skillet, just tossing to warm through – or microwave on 50% power until warmed.


Haricot Vert Beans are longer and thinner than American green bean varieties – they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans.


2 Fabulous recipes to try!

** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Lisa Libman
    • 21 Nov 2021

    Karen LOVE your new web-site-so seamless and easy to use. Thank you and all your holiday recipes a lifeline! LOL! Where do we find fresh haricot vert beans or can we substitute regular beans?

    1. Reply

      Thank you! Happy you can use some good holiday recipes.
      Haricot Vert Beans are also labeled “French Green Beans.”
      I am going to buy mine on Tuesday from Whole Foods. They are available
      at Trader Joe’s now – $ 2.69 for a 12 ounce package. I have seen them at other supermarkets
      like Stop N Shop – they bring in fancier produce at the holidays!
      Enjoy your Thanksgiving celebration!
      🙂 Karen

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