Garlic-Roasted Green Beans With Shallots And Almonds

1. 1

   Preheat oven to 450u00b0F (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.).

2. 2

   Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.

3. 3

   Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

4. 4

   While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.