This quick and easy recipe was sent to us from our good friend Sandy Freethy. It's a delicious vegetable side that's perfect for holidays meals, and a healthy alternative to that fattening creamy bean casserole you've been cooking for years. It also works well with roasted fish or grilled shrimp. Even my son, who boycotts all vegetables gave it a try and loved it.
Please let us know what you think.
INGREDIENTS
- 2 pounds fresh green beans, trimmed
- 16 shallots, quartered
- 1/4 cup Copper Hill Meyer Lemon Olive Oil
- 1/4 cup minced fresh basil
- 2 teaspoons minced fresh thyme
- 2 tablespoons minced fresh oregano
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon of crushed red pepper flakes (optional)
- 1 tablespoon of lemon juice (add if you prefer more lemon flavor)
- 1/4 cup Copper Hill Fig Balsamic Vinegar
- 1/2 cup slivered almonds, toasted
DIRECTIONS
1. In a large bowl, toss the first nine ingredients; transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
2. Bake, uncovered, at 400° for 25-30 minutes or until crisp-tender.
3. Transfer to a serving bowl. Drizzle with lemon juice and Copper Hill Fig Balsamic Vinegar; toss to coat. Sprinkle with almonds.
YIELD: 10 servings.
