Roasted Lemon Green Beans with Crispy Shallots

Yesterday was an all around good day. Pretty much every aspect of my life had a really stellar showing. There was sweet yoga, scrumptious food, stellar friends, we found out my brother gets to come home early from Europe and I think I hit a relationship milestone.

Every year for as long as I can remember, I’ve gotten together with my girlfriends from highschool for a holiday party and gift exchange. The party has been many different places and has taken many different forms, but it is always a blast.

This year, the party was at Wes’s house with myself and Lindsey B as guest hostesses. Not only did I keep it together all day and not freak out at any point even though we cooked everything from scratch (pasta bar with three pasta’s and sauces, multiple cheese dips, salad, and three dessert options) we worked in sync all day long! Not a single disagreement was to be found. And for any couple hosting a party together, I think that is a great freaking success!

All the fun and food and friends has really warn me out. But the fireball shot catchphrase is what really took the wind out of my sales today!

I need something tasty, easy and light. If you had any type of holiday fun like I did, you do too.

You will need...

1 lb green beans, trimmed and halved

1 lemon, zested and thinly sliced

2 tablespoons olive oil, plus about ¼ cup for frying

2 shallots, thinly sliced

Salt and pepper to taste

Start by preheating the oven to 400 degrees F.

Toss together the beans, 2 tablespoons olive oil, lemon zest and the lemon slices. Season well with salt and pepper and lay it all on a rimmed baking sheet.

Roast in the oven till the beans are starting to brown. About 40 minutes. Stirring about half way through.

While they are roasting pour enough oil to fill the bottom of a small pan. Heat the oil over high heat till the oil is hot. Add in the shallots and fry until they are golden brown. About 5 minutes.

Remove the shallots from the oil with a slotted spoon and set them on a paper towel to dry.

When the beans are roasted, toss with the fried shallots and serve hot.

Love and Beer Floats

Angela 

Roasted Lemon Green Beans with Crispy Shallots

1 lb green beans, trimmed and halved

1 lemon, zested and thinly sliced

2 tablespoons olive oil, plus about ¼ cup for frying

2 shallots, thinly sliced

Salt and pepper to taste

Start by preheating the oven to 400 degrees F.

Toss together the beans, 2 tablespoons olive oil, lemon zest and the lemon slices. Season well with salt and pepper and lay it all on a rimmed baking sheet.

Roast in the oven till the beans are starting to brown. About 40 minutes. Stirring about half way through.

While they are roasting pour enough oil to fill the bottom of a small pan. Heat the oil over high heat till the oil is hot. Add in the shallots and fry until they are golden brown. About 5 minutes.

Remove the shallots from the oil with a slotted spoon and set them on a paper towel to dry.

When the beans are roasted, toss with the fried shallots and serve hot.