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