- 1 pound haricot verts, trimmed
2 shallots, thinly sliced
2 Tablespoon olive oil
1/4 cup slivered almonds
- Preheat oven to 450F.
- Blanch the beans in a large pan of boiling water for 1 minute, drain and shock by immediately plunging them into a bowl of ice water. Drain and pat dry with kitchen paper.
- Put the beans in a large bowl with the shallots and olive oil and toss together. Lay the beans on a large cookie sheet and scatter over the shallots.
- Roast for 15 minutes, until the beans are tender and the shallots are soft. Sprinkle over the almonds and roast for a further 1-2 minutes, to toast the almonds.
- Side Dishes