Roasted String Beans with Shallots

Roasted String Beans with Shallots
Roasted String Beans with Shallots
Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here. This is another long-cooking method for cooking beans, not for the crisp-vegetable crowd. The shallots get very sweet with roasting. Add a squeeze of lemon or a little vinegar if you like, or toss in some chopped thyme.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Bean Vegetable Side Roast Thanksgiving Vegetarian Fall Shallot Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Carbohydrate 19 g(6%)
  • Fat 7 g(11%)
  • Fiber 6 g(24%)
  • Protein 4 g(8%)
  • Saturated Fat 1 g(5%)
  • Sodium 250 mg(10%)
  • Calories 141

Preparation Preheat the oven to 400°F. Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. Sprinkle with pepper and serve hot. Variation: Roasted Asparagus Substitute asparagus and roast about 10 minutes.

Preparation Preheat the oven to 400°F. Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. Sprinkle with pepper and serve hot. Variation: Roasted Asparagus Substitute asparagus and roast about 10 minutes.

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