Garlic-Roasted Green Beans with
Shallots and Almonds
Makes 4 servings
Ingredients
Makes 4 servings
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 T olive oil (original recipe called for 3, but I thought 2 was plenty)
- 1 tsp. salt (or less)
- fresh ground black pepper
- 1/4 cup flat leaf parsley, very finely chopped
- 1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
- 1 tsp. lemon zest
Instructions
- Preheat oven to 450 F. (If you're cooking other things you can use a slightly lower temperature, just increase the time a litte)
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- 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 galic are lightly browned
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