ingredients

• 2 cups green beans
• 2 medium shallots, very thinly sliced
• 2 tbs sherry vinegar
• 8 tbs olive oil
• 1 tsp each, salt & pepper
• 1/2 tsp brown mustard
• 1/2 tsp crushed rosemary

Cooking instructions

• For fastest preparation, use “Steam in Bag” beans that are already “topped and tailed”; use fresh if you prefer
• In a bowl, add 2 tbs olive oil, 1/2 tsp each salt & pepper, rosemary; add beans and shallots, tossing until coated
• Preheat oven to 375 degrees
• Line a cookie sheet with parchment paper and lay out the beans and shallots in a single layer (keep shallots separate from the beans)
• Place sheet in the oven for 12 minutes (until beans are slightly wrinkled and fork tender; don’t overcook!)
• In a small bowl, combine remaining olive oil, vinegar and mustard. Whisk until emulsified
• Remove cookie sheet from the oven; take hot shallots and add to the vinaigrette, carefully stirring the shallots until coated
• Place beans on a serving platter and drizzle with vinaigrette; serve immediately

Variations: If you prefer a milder shallot flavor, do not roast them–instead, add them to the vinaigrette and let stand for 20 minutes before drizzling over the roasted green beans. Note that the ratio (oil:vinegar) is 3-to-1, so you can opt to make extra vinaigrette and store in the fridge for up to a week. It is also great over wilted spinach!