Roasted Green Beans with Shallots
These roasted green beans are a fresh take on your everyday green beans. This recipe could not be easier to bake on a sheet pan, giving you perfectly brown and tender beans with crisp edges, tangled with crispy, caramelized shallots.
Equipment
Ingredients
- 2 pounds green beans trimmed
- 2 tablespoons extra virgin olive oil
- 1 shallot thinly sliced (½ cup)
- 1 teaspoon kosher salt or ½ teaspoon table salt
- Freshly ground black pepper to taste
- 1 teaspoon Freshly grated lemon zest
Instructions
- Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.
- Pat the green beans dry with a clean towel. Put them on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.
- Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they've been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they're done.
- To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.
Video
Notes
- To prep 1-2 days ahead: Trim the beans, rinse them under cold water, and pat dry. Put them in a zip-top bag and refrigerate until ready to cook.
Leftover roasted green beans: The green beans tend to soften and wilt as they sit, but still taste great. Reheat them briefly in a microwave, or give them a quick toss in a hot saute pan on the stovetop.
Nutrition
Calories: 91kcalCarbohydrates: 11gProtein: 3gFat: 5gSodium: 397mgFiber: 4gSugar: 5g
