Garlic-Roasted Green Beans with Shallots and Almonds
Maggie
ingredients
- 1 lb. fresh green beans (thin beans preferred, but any type will work)
- 6 shallots, peeled, and cut into thin slivers
- 5 large cloves garlic, peeled and cut into thin slices
- 2 -3 tablespoon olive oil
- 1 teaspoon salt (or less)
- fresh ground black pepper
- 1/4 cup flat leaf parsley, very finely chopped
- 1/4 cup almonds, chopped
- 1 teaspoon lemon zest
directions
- 1
Preheat oven to 450 F. (If you’re cooking other things you can use a slightly lower temperature, just increase the time a little.)
- 2
Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
- 3
Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
- 4
While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.
notes
The parsley, almonds, and lemon zest are completely optional.
Source: Maggie
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