Roasted Green Beans with Bacon and Shallots

Oxmoor House
For the best browning of the beans, place the oven rack in the top third of the oven. Use a large jelly-roll pan so you can spread the beans out in a single layer. Also, the rim of the pan will help contain the bacon drippings.
3 servings (serving size: about 1/2 cup)


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2 bacon slices
2 small shallots, sliced
1 (12-ounce) package trimmed thin green beans
1/4 teaspoon kosher salt


Prep: 5 Minutes
Cook: 30 Minutes

Preheat oven to 450°.

. Place bacon on a large jelly-roll pan. Bake at 450° for 8 to 10 minutes or until crisp.

. Drain bacon on paper towels, reserving 2 teaspoons drippings in pan. Discard remaining drippings.

. Add shallots and beans to drippings in pan; toss to coat. Arrange beans in a single layer on pan, and sprinkle with salt. Bake at 450° for 15 minutes; stir and bake an additional 7 minutes or until lightly browned and tender. Crumble bacon; sprinkle over beans.

Created date

March 2010

Nutritional Information

Calories 102
Fat 5.2 g
Satfat 1.9 g
Protein 4 g
Carbohydrate 11.4 g
Cholesterol 9 mg
Iron 0.9 mg
Sodium 283 mg
Caloriesfromfat 46 %
Fiber 4.3 g
Calcium 65 mg