Can you say heavenly? These smell amazingly good even while roasting; once plated, they will have a similar effect upon 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.