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.

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Ingredients

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

Instructions

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.

Notes

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.