Roasted Green Beans and Shallots with Almonds
This dish of Roasted Green Beans and Shallots with Almonds got me out of my usual green beans rut. It met rave reviews from the hubbie and Geordie the smaller.
I have a tendency to get into a tired routine in preparing vegetable sides. I stick with the old stand-by prep out of sheer laziness and a lack of creativity. To illustrate the point: I have always steamed green beans. Particularly in the summer when all you need is a little butter, salt and pepper to deliver pleasure to the palette. But it does get old.
Here, roasting green beans along with the shallots really brings out the flavor of the beans, and the shallots were a wonderful complement. Add in butter, toasted almonds and fresh lemon, and you can almost eat them as a main course.
Serve these green beans at your Thanskgiving table if you are so inclined. I am really not a fan of green bean casserole for a variety of reasons, but including the fact that I think the green beans tend to get mushy and overcooked in the varieties I have tasted, and I can’t eat those little fried onion thingies. If you truly enjoy the taste of fresh green beans then ditch the casserole and make this dish. It’s a dish that you can fill your plate with on Thanksgiving and not feel guilty about eating.
- 3 cup green beans, trimmed
- 2 small shallots, coarsely chopped
- 2 tbsp olive oil plus 1 tbsp olive oil
- Sea Salt
- Fresh Ground Pepper
- ⅓ cup almonds
- Juice of half a lemon, freshly squeezed
- Preheat oven to 425.
- Combine green beans, shallots and oil in a large bowl and add freshly ground sea salt and pepper to taste. Toss until oil and salt and pepper are evenly distributed.
- Spread beans and shallots on a cookie sheet and roast in oven for 15 minutes.
- Meanwhile, heat a tbsp of oil in a small skillet. Add almonds, stirring occasionally until lightly browned, 2-3 minutes.
- Toss roasted beans with almonds and squeeze lemon over beans right before serving.