Roasted Green Beans with Bacon and Shallots

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.

Yield: 3 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 5.2g
  • Saturated fat: 1.9g
  • Protein: 4g
  • Carbohydrate: 11.4g
  • Cholesterol: 9mg
  • Iron: 0.9mg
  • Sodium: 283mg
  • Calories from fat: 46%
  • Fiber: 4.3g
  • Calcium: 65mg

Ingredients

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

Preparation

  1. Preheat oven to 450°.
  2. . Place bacon on a large jelly-roll pan. Bake at 450° for 8 to 10 minutes or until crisp.
  3. . Drain bacon on paper towels, reserving 2 teaspoons drippings in pan. Discard remaining drippings.
  4. . 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.
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