Haricots Verts with Roasted Shallots

Tip: This can be prepared ahead of time. Roast the shallots and blanch the beans according to the recipe’s directions. If prepping in the morning, cover the components separately and refrigerate. Bring them back to room temperature about 1 hour before the final sauté.

Haricots Verts with Roasted Shallots

Photo by LaurenBoyle

  • Prep Time


  • Total Time


  • Servings



  • 2

    lbs. haricots verts or slender green beans , washed and trimmed

  • 1

    lb. shallots, peeled and cut lengthwise to the root end

  • 6

    Tablespoons olive oil, divided

  • salt and freshly ground pepper, to taste

  • garnish with chopped fresh parsley


1. Preheat the oven to 450 degrees. Lightly spray a cooking sheet with Pam or other nonstick spray. 2. In a medium bowl, toss the shallots with 2 Tablespoons of the olive oil, salt, and pepper. Spread the seasoned onions evenly over the prepared cookie sheet. 3. Roast until golden and tender, stirring about every 8 minutes, about 18-20 minutes total cooking time. 4. Meanwhile, bring a large pot of salted water to boil. Blanch the green beans for 3 minutes. Be careful not to overcook. Working quickly, drain in a large colander and then transfer the beans to an ice water bath to stop the cooking process. 5. Drain again and pat dry with paper towels. 6. In a large sauté pan, heat the remaining 4 Tablespoons of olive oil over medium-high flame. 7. Toss in the roasted shallots and blanched beans, tossing until thoroughly coated with the oil. 8. Stirring frequently, sauté until heated through, about 3 or 4 minutes. Sprinkle with chopped fresh parsley, if desired. Serve hot.


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