Ingredients
-
6
-
1
-
4 - 5
-
3
-
1
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Green Beans, Roasted With Garlic, Shallots and Pine or Hazelnuts,A lovely recipe found in Fine Cooking. I made it twice, the second time I did not have the hazelnuts and substituted dry roasted pine nuts and it was just as good.,Not sure if DD liked them or not. She didn’t have much to say either way. But DH and I really liked them. Served as a side to lemon garlic grilled chicken.,This was so tasty and everyone loved it. The shallots I bought were a bit over-sized, so used only 4 and that worked out well (as I think any more would have been too much, I think). I decided on hazelnuts so I could use what I had left from the holidays, and I thought they added a nice flavor and texture to the whole dish. Made for the monthly tag game in the Spain/Portugal forum.
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Slice the Shallots Length-Wise Into Inch Slices. |
|
3
Done
|
Put Shallots, Green Beans and Garlic in a Large Bowl, Toss With the Olive Oil and the Salt and Pepper. |
|
4
Done
|
Transfer to a 10x15 Glass or Ceramic Dish and Roast Until the Vegetables Are Tender and Very Lightly Browned, Stirring Once, 18 to 20 Minutes. |
|
5
Done
|
in the Meantime Combine the Parsley, Nuts and Lemon Zest in a Small Bowl. |
|
6
Done
|
Mix With the Roasted Vegetables and Serve. |
