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Nov 12, 2012

Green Beans & Caramelized Shallots

Today I am beyond thrilled to be sharing the first recipe in my Thanksgiving dinner collaboration with the incredibly talented, Kiersten Frase from Oh My Veggies. We had so much fun doing our first collab that we decided to tackle a Thanksgiving feast and leave you guys with eight absolutely stunning vegetarian dishes. 

Here's how it works, Kiersten developed all of the recipes and I photographed them. Four of the recipes will be posted on my blog here and the other four will be posted on Kiesten's blog, Oh My Veggies. We will both post one everyday starting today and ending Thursday. Then, on Friday we'll each have a grand finale post with all eight recipes and photos!

To kick things off, I'm starting with this green beans and caramelized shallots recipe that no Thanksgiving dinner would be complete without.

This is the perfect green bean recipe to compliment your meal on Thanksgiving day. The fresh, tender green beans topped with those caramelized shallots could not make a more delicious combination. And the best part? It's so quick and easy. Just caramelize those shallots (you can even make them the day before to free up space on the stove) and pop the green beans in the oven for 10-15 minutes and you're all set. It's that simple!

Green Beans & Caramelized Shallots

3 tbsp. olive oil, divided

8 shallots, halved and thinly sliced

2 lbs. fresh green beans, trimmed

salt + pepper to taste

Heat 1 tablespoon of oil in a large skillet over low heat. Add shallots and a pinch of salt. Cook until caramelized, stirring occasionally at first and more frequently as shallots begin to brown. Depending on your stove, this could take between a half an hour to a little over an hour.

Preheat oven to 400 degrees. Toss green beans with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 10-15 minutes, or until tender and just beginning to brown. Transfer to serving dish and top with shallots.



Now, head on over to Oh My Veggies to see Kiersten's post of the amazing main dish, Quinoa stuffed  acorn squash rings!




Recipe by Kiersten Frase, photographs by me. 



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