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Haricots Verts with Shallots and Almonds

Haricots Verts with Shallots and Almonds

David Kirsch Wellness

Ingredients

  1. 1 pound haricot verts, trimmed
    2 shallots, thinly sliced
    2 Tablespoon olive oil
    1/4 cup slivered almonds

Directions

  1. Preheat oven to 450F.
  2. 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.
  3. 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.
  4. 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.

Serves 4.

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