Walnut-Shallot Green Beans
Green beans develop a slight sweetness when roasted in a hot oven, and the toasted flavor of the walnuts and sweet sautéed shallots complement them quite nicely. This is a simple side dish that pairs especially well with main courses that have pungent, full flavored sauces.
- 2 pounds fresh green beans, ends trimmed
- 3 tablespoons walnut oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 3 large shallots, thinly sliced
- 1/3 cup toasted walnuts, chopped
Preheat the oven to 425°F. Coat a large baking sheet with nonstick spray.
In a large bowl, toss the green beans with 2 tablespoons of the walnut oil, salt and pepper. Spread them evenly over the baking sheet and roast for about 12 minutes, stirring them once midway through the cooking time.
While the beans are roasting, heat the remaining tablespoon of walnut oil and the butter in a small pan over medium heat. Add the shallots and sauté until soft and just beginning to turn golden, about 3 minutes. Season to taste with salt and pepper. Add the chopped walnuts, stir to coat and cook until the nuts begin to release a toasted aroma, about 1-1/2 to 2 minutes more.
Mix the shallot-walnut mixture with the green beans and transfer to a serving dish.
Makes 6 to 8 servings
This dish can be made in advance and placed in a low oven (200°F) to keep warm, or reheated at 300°F for about 20 minutes.