Roasted Romano Beans

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     Without a doubt, these are some of the summer veggies that I look forward to most. It wasn't until this year that I discovered that I can roast Romano beans versus my standard sauté or steam. The roasting really brings out a depth of flavor that other methods just don't produce. The addition of shallots provides a sweet balance to the seasoned beans. The onions cook faster than the beans, so they are added half way through the cooking process so they don't burn. This is a super simple side dish that can be done with minimal fuss on a weeknight and really produce some outstanding results. Simplicity is key here, which means minimal ingredients and minimal effort to produce something great. Just find some nice shallots and about a pound of Romano beans and you'll be good to go. 



Ingredients

  • 1lbs romano beans

  • 4-5 medium shallots

  • cooking oil

  • kosher salt

  • onion powder

Prep

  • Peel shallots

  • Slice the shallot in half, then slice into slices across the width

  • Wash romano beans in cold water

  • Trim the root tip off

  • Slice the romano on a diagonal angle (see image below)

Cooking Instructions

  • Roast in 400° oven for 15 minutes, making sure the beans are in a single layer in the pan so they don’t steam.

  • Take the pan out of the oven, add the sliced shallots, toss the beans and shallots in a bowl to combine, or at least make sure they evenly distributed on the pan before they go back into the oven.

  • Roast for another 10 minutes

  • Remove from pan and transfer to a mixing bowl

  • Drizzle some extra virgin olive oil and any extra seasonings, toss to combine

  • Serve


The Finished Dish


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