One of my favorite vegetables is green beans. Crunchy, sweet, and can be eaten raw… Several years ago, my hubby was looking for some salmon recipes and saw Emeril Lagasse’s roasted green beans recipe. It was pretty simple, just olive oil, salt and pepper. We decided to take it up a notch, and threw in some garlic in it, and we loved it! We have been fixing our green beans this way ever since. A recent conversation with my boss about green beans lead to the addition of shallot in this side dish… I grew up eating dishes cooked with Shallot and the Asian version was a lot smaller than the American version… 🙂 When I first came to the States, you could only find shallot in Chinatown. Now, in the recent years, shallot has becomes more available in the grocery stores here.
All you need to cook this wonderful side dish is green beans, extra virgin olive oil, garlic, shallot, salt and pepper. How much of each, it is really up to you. If you like garlic, go for it. I like it a lot, so, I always use a lot. A lot to the point that my hubby would rolled his eyes when he saw the amount of garlic I use… 😀
Snap the ends of the green beans, slice the shallot and you can either smash the garlic, sliced or minced.
I like mine sliced very thin…
Then, wash the beans, put them in a mixing bowl, seasoned with salt and pepper, drizzle olive oil in it, and toss around with the sliced garlic and sliced shallot.
Then, put the beans on the cookie sheet. Make sure you use a big enough cookie sheet so you have one layer of green beans. If you stack the green beans on top of each other, you are liable to ended up with not quite roasted green beans. Bake this at 425F, for 12 – 15 minutes, turning half way.
The green beans were sweet from the caramelized shallot, it also had the bite back taste from the garlic and black pepper. It is a wonderful companion to almost all dishes.