Sunday, January 29, 2012

Simple Perfection

Google caramelized shallots and you'll find that adding vinegar to these little bulbs is all the rage these days.  And that's fine, I'm certainly not one to shy away from vinegar, as I'm sure you've noticed.  But I am of the "don't mess with perfection" camp, and to me, there's just nothing in this world more perfect than the sweet and savory melt in your mouth goodness that comes from simply throwing these guys in a little oil and letting them do their thing.

I try to have a little variety in my recipes, and that's where it gets difficult.  Because deep down inside, there's a part of me that just screams, "throw some caramelized shallots in it!"  no matter what I'm making.  I fight it, I do, but when it comes to green beans I give that little nag what she wants. 

  And I couldn't be happier to do it.

Roasted Green Beans with Caramelized Shallots
Yield: 4 small sides, or one giant snack if you're anything like me

1 lb green beans
1 cup sliced shallots
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

Add 1 tbsp olive oil to medium-sized pan and bring to medium high heat.  Add shallots and let cook a few minutes, stirring occasionally, until edges begin to brown slightly.  Turn heat down to medium, and cook for 10 minutes, stirring a few times.  Turn heat to low, cover, and cook for 20 minutes.  
Trim green beans and cut in half.  Uniformity is key, so if some are very thin or already small, then leave them as is.  Coat with 1 tablespoon olive oil and massage in salt and pepper.  Spread out evenly on cookie sheet and cook for 15-20 minutes, turning once, until slightly wilted.  Toss with caramelized shallots and revel in the simple perfection of this side.


  1. Have to admit I love the addition of balsamic ... especially with whole shallots. Since you're been on a Brussels sprouts kick lately let me suggest an awesome combo ... caramelized shallots and sauteed sprouts. A match made in heaven!