Roasted Green Beans With Crispy Shallots
"This is an easy and flavorful way to prepare green beans. Roasting is a method I use often when cooking green beans, as the beans turn out tender with crisp, browned edges. The crispy, caramelized shallots and savory seasonings further accentuate the flavor of this dish."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 1 lb green beans, trimmed
- 2 tablespoons olive oil
- 1 cup shallot, sliced thin
- 1 teaspoon italian seasoning, dried (or 1/4 tsp. each of dried oregano, basil, marjoram & crushed rosemary)
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
directions
- Preheat oven to 375°F.
- Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
- Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.
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Reviews
-
This was delicious! I threw in a leek with the shallots, and added red pepper flakes to please my "this needs a kick" boyfriend. Will definitely be making this again. Thanks for the easy, yummy recipe! -
DH said "I'll have these again" :) I made as listed but also added pieces of red pepper to use up a half of one I had in fridge. Very simple with great flavour. Made for Aus/NZ swap April 2010 A keeper for sure :)
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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