Roasted Green Beans & Shallots

Not only can Kathy, Matt’s girlfriend, make gorgeous flower arrangements (Nov. 28 post), she's a great cook also!

She prepared this delicious dish for our Thanksgiving dinner and it was an instant hit so I just had to make it myself. 

You know how green beans always make an appearance on the holiday table with the ubiquitous mushroom soup and onion rings?  Although being tasty, it is a creamy rich dish, high in calories.  Well, this recipe is an up-graded green bean recipe taking them to a higher level.  Roasting the green beans and shallots with a little olive oil, pine nuts and salt and pepper is an excellent way to amplify their flavor without adding a lot of extra calories. 

After tasting it, this dish is now my favorite way to prepare green beans!  It’s amazing how the ingredients all come together, rendering it absolutely delicious.  The oven roasting makes it extra flavorful and is an amazing alternative to a casserole or steaming the green beans.   Roasting the shallots gives it a caramelized flavor and the pine nuts top it off in a grand delicious way.

Thanks, Kathy, it's an excellent side dish!

Roasted Green Beans & Shallots


1 ½ pounds fresh green beans
2 large shallots, sliced thinly
2 tablespoons olive oil
Pine nuts (as many as you wish….Kathy uses ¼ cup toasted, so do I)
Salt and pepper, to taste


Preheat oven to 400 degrees.
Place green beans, shallots, olive oil, salt and pepper in a bowl and mix well.  Spread evenly on baking sheet (use two if necessary).  Bake for 15 minutes.
Stir beans, return to oven for 15 additional minutes.  Check on them and see how they look.  Roast them longer if you like.
Put pine nuts in small pan and toast on medium heat for a few minutes.  Watch carefully because they will brown quickly.  Toast evenly.
Transfer green beans to a serving dish and spread toasted pine nuts on top.


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You know, nobody can ever cook as good as your mama. Paula Deen
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