Roasted green beans with shallot sherry vinaigrette are a great accompaniment to a simple rotisserie chicken over rice pilaf.
You can also substitute other types on long beans, if you prefer. I like to use the vinaigrette while it is still warm from adding the shallots, but you can dress the beans once the vinaigrette has cooled.
Prep time: 15 minutes
Cooking time: 15 minutes
- 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
- 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!