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)
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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
- 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.
Roasted Green Beans with Bacon and Shallots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Roast
- PUBLICATION: Oxmoor House
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