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Roasted Green Beans with Crispy Shallots

Roasted green beans with crispy shallots are tossed with a little reserved frying oil and roasted until tender and browned in spots. The crunchy golden shallots add a savory finish to this simple side dish.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the crispy shallots
  • 0.5 cup canola oil
  • 2 shallots large, peeled and thinly sliced
  • 0.75 tsp kosher salt divided
For the green beans
  • 1.5 lb green beans trimmed
  • 0.25 tsp black pepper

Equipment

  • 1 2-quart saucepan
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the crispy shallots
  1. Heat the canola oil in a 2-quart saucepan over medium heat to 325°F.
  2. Fry the shallots in batches, stirring often, for 3 to 5 minutes per batch, until golden brown.
  3. Transfer the shallots to a paper-towel-lined plate.
  4. Sprinkle the shallots with 1/4 teaspoon of the salt.
  5. Carefully measure 1 tablespoon of the frying oil into a heatproof cup for the green beans.
  6. Let the remaining oil cool before discarding it.
Roast the green beans
  1. Preheat the oven to 425°F.
  2. Set out an 18x13-inch rimmed baking sheet.
  3. Toss the green beans on the baking sheet with the reserved oil, the remaining 1/2 teaspoon salt, and the pepper.
  4. Spread the green beans in an even layer and roast for 12 to 16 minutes, until tender and browned in spots.
  5. Transfer the green beans to a serving platter.
  6. Top the green beans with the crispy shallots and serve.

Notes

For the crispiest shallots, drain them well on the paper-towel-lined plate. Refrigerate leftovers for up to 3 days; freezing is not recommended. This recipe is naturally vegan and gluten-free.