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Archive for September 12th, 2010

Can you say heavenly? These smell amazingly good even while roasting; once plated, they will have a similar effect uponĀ  you as potato chips. No matter how many times I make this, it disappears way too quickly. In spite of doubling the recipe, my best efforts were for naught. The original recipe calls for chopped hazelnuts – I was out this time, so used almonds instead – still a home-run. Gone in one sitting – we can never seem to stop nibbling on these delicious beans. A very easy, quick, yummy recipe.

Roasted green beans with shallots and almonds

1 pound green beans, trimmed

3 tablespoons olive oil

4 shallots, thinly sliced

salt and freshly ground black pepper

1/4 cup sliced almonds, toasted (original recipe calls for toasted and chopped hazelnuts)

1 tablespoon finely chopped lemon zest

2 tablespoons chopped fresh parsley leaves

Preheat oven to 425 degrees F.

Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 – 18 minutes. Combine the almonds, zest, and parsley in a small bowl. Transfer the green beans to a platter and sprinkle with the almond mixture. Makes 4 servings.

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