Roasted Green Beans and Shallots with Lemon and Thyme Recipe
Serves: 6
  • 1 pound green beans, trimmed
  • 2 shallots, thinly sliced
  • 3 cloves garlic, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 Tablespoons cold-pressed extra virgin olive oil
  • Sea salt and freshly ground pepper
  • Zest and juice from 1 lemon
  1. Preheat oven to 400 degrees.
  2. Combine green beans, shallots, garlic and thyme in a large bowl. Coat with olive oil. Spread evenly on a baking sheet (you can line it with parchment, if necessary.) Sprinkle generously with sea salt and a few grinds of black pepper.
  3. Roast for 20 minutes, stirring after 10 minutes.
  4. Transfer the beans and shallots to a serving bowl and add lemon zest and juice. Toss to coat and season with additional sea salt and pepper to taste.
Other suggestions: use chopped rosemary instead of thyme;
Roast cherry tomatoes with the beans in the summer and add fresh, slivered basil at the end;
Add chopped, toasted nuts such as almonds, hazelnuts, pine nuts or walnuts.

You can roast the vegetables an hour or two in advance. Leave at room temp on the sheet pan and pop back in the oven to warm through. Add lemon on top just before serving.
Recipe by Pamela Salzman at