Green bean dishes are often ignored at the buffet, but roasted with savory garlic and shallots along with tart, sweet cranberries, this dish will be a favorite. The bummer is that there won’t be any leftovers!
Garlic Roasted Green Beans
Caramelized, slightly crispy green beans are highlighted with the savory flavors of roasted garlic and caramelized shallots. Offset by tart & sweet cranberries, the dish can also take center stage for a vegetarian feast. The key to this dish is high roasting temperature, along with a little room in the dish, so the green beans roast instead of getting steamed.
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- 6 med shallots
- 1 lb. fresh green beans, trimmed
- 5 med garlic cloves, coarsely chopped
- 3 T extra-virgin olive oil
- 1 t kosher salt
- ½ t freshly ground black pepper
- ½ cup toasted slivered almonds
- ½ cup cranberries
- Preheat oven to 450°F with rack in center of oven
- Trim 1 pound fresh green beans and put in large mixing bowl. I also chop them into bite-sized pieces.
- Slice 6 medium shallots lengthwise into ¼” slices, then add to green beans
- Coarsely chop 5 medium cloves garlic, add to bowl.
- Add 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to bowl and toss well.
- Transfer to a 10x15” Pyrex dish and roast for 8-10 minutes. The size of the baking dish is important, as is the glass, for good browning.
- Take out the dish to add the cranberries & almonds; stir things around to get the oil & seasonings on them, then put them back in the oven for another 10 minutes. You want them nicely browned and tender.
- Serve immediately.
- If you want to increase the yield or scale this recipe up, make sure to use a bigger dish, or cook them in separate batches. The green beans should be in a single layer in the dish so they don't end up getting steam-cooked instead of roasted.
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