Comments from site: shallots make the dish. Consider adding garlic as well. And some people said a capful of lemon juice.
The beans shrink a lot. Cooking time should be increased and some cooked the beans with oil and salt for 20 minutes first, then added the shallots and garlic for another 10-20 minutes. Be careful not to burn the shallots. Consider adding shiitake mushrooms.
Made it with a head of cauliflower and that was good as well. Should start the cauliflower first because it takes time to caramelize.
Made this several times for Thanksgiving with Futrans. Can use a little less oil, and can roast for only 12 minutes or so.
YIELDMakes 4 servings
INGREDIENTS
1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
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. (Check after 10-12 minutes, especially if you like the beans al dente.). Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.
YIELDMakes 4 servings
INGREDIENTS
1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
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. (Check after 10-12 minutes, especially if you like the beans al dente.). Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.
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