Friday, August 12, 2011

Garlic-Roasted Green Beans with Shallots and Almonds

      This recipe for Garlic Roasted Green Beans with Shallots and Almonds is loaded with varying textures and intense flavors.  Roasting is my favorite way to prepare vegetables and this medley of crisp green beans, caramelized shallots and sweet roasted garlic all combine in a marvelous way.  Toss the first four ingredients in your dutch oven then roast in a hot oven for 20 minutes.  I made these in my 10 inch oven with 10 coals in a ring around the bottom and as many coals as would fit on the lid.  The goal is to cook the beans with a short blast of high heat so they won't become mushy.  The final addition of crunchy almonds and light, tangy lemon zest elevates this wonderful dish to a whole new level.

Garlic-Roasted Green Beans with Shallots and Almonds
1 lb. fresh green beans 
6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
2 -3 Tblsp olive oil
salt to taste
fresh ground black pepper
¼ cup flat leaf parsley, very finely chopped
¼ cup almonds, chopped
1 tsp lemon zest

     Lightly oil or spray a 10 inch dutch oven.
     Trim ends from green beans.  If using thin, long beans, cut in half crosswise into pieces about 2 inches long.
     Peel and slice shallots and garlic.
     Mix beans, garlic, shallots, olive oil and pepper and arrange in single layer in bottom of dutch oven.
     Roast covered in dutch oven for 15-20 minutes at 450 degrees or until beans are slightly shriveled and shallots and garlic are lightly browned.
     While beans cook, toss together chopped parsley, chopped almonds and lemon zest.  When beans are done, toss hot beans with parsley mixture and serve immediately.  Serves 4 as a side dish.

Combine shallots, pepper, olive oil, beans and lots of garlic

Roast for 20 minutes in a hot oven then top with almonds, parsley and lemon zest

Crisp and colorful, a great combination of flavors

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