Oxmoor House JUNE 2006
Cook green beans in boiling, salted water 7 to 9 minutes or until crisp-tender. Plunge beans into ice water to stop the cooking process; drain and set aside.
Spread shallots in a single layer on an ungreased jelly-roll pan. Drizzle with olive oil; toss well to coat. Bake at 450° for 35 minutes or until shallots are roasted, stirring twice.
Combine beans, salt, and pepper in a large serving bowl; add roasted shallots and pan drippings; toss well. Serve warm or at room temperature.
Fix it Faster: You can find trimmed ready-to-eat green beans in the produce section of your grocery store.
Go to full version of