I just love any roasted vegetables! I saw this recipe on the show “The Chew” and knew this had to make an appearance on my dinner table. This would be an excellent addition to your holiday table…perhaps no more green bean casserole!!
This is a keeper for sure!
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
DIRECTIONS
Preheat oven to 375 degrees. 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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