Green Beans with Roasted Shallots


  • 1 pound shallots, peeled and halved (about 4 cups)
  • 2 ½ pounds fresh green beans, trimmed
  • 1 ½ teaspoons kosher salt
  • ¼ cup olive oil
  • 1 teaspoon freshly ground pepper

Cook green beans in boiling, salted water 7 to 9 minutes or until crisp-tender. Plunge beans into ice water to stop the cooking process; drain and set aside.

Spread shallots in a single layer on an ungreased jelly-roll pan. Drizzle with olive oil; toss well to coat. Bake at 450° for 35 m...

View full recipe at My Recipes


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