Ingredients
- 1 pound Green beans, trimmed
- 1 Shallot, peeled and cut into slices keeping the root end intact
- 2 Cloves Garlic, smashed
- 1/4 cup Olive oil (plus 1 tablespoon)
- 3 tablespoons Sherry Vinegar
- 1/4 cup Dried cranberries
- 1/4 cup Slivered Almonds, toasted (to garnish)
- Kosher Salt and Freshly Ground Black pepper
Details
Preparation
Step 1
• Preheat oven to 375°F.
• In a large mixing bowl toss together green beans, shallots, 1 tablespoon of oil and salt and pepper. Place in an even layer on a baking sheet. Put in the oven and bake for 15 minutes. Stir the green beans around and continue to bake until tender and browning (about 10 minutes).
• Meanwhile, heat the olive oil in a small sauté pan and add the smashed garlic. Heat for 2-3 minutes until the garlic becomes fragrant.
• In a large mixing bowl add the sherry vinegar, a pinch of salt and some black pepper. Whisk in the heated olive oil until a vinaigrette forms. Add in the dried cranberries and green beans and toss to combine.
• Garnish with slice almonds and serve warm.
Tip
- Roast the beans ahead of time and toss them in warm vinaigrette before serving.
- Infuse garlic and oil in a larger batch to enjoy in a variety of dishes!
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