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Gallery Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 (1 1/2-inch) piece fresh ginger, peeled (about 2 ounces) or 1 tablespoon bottled ginger juice 1 pound green beans, trimmed 2 to 3 shallots, sliced crosswise into 1/4-inch-thick slices 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 clove garlic, finely minced 2 tablespoons coarsely chopped fresh cilantro or mint (or a mix of both)
Gallery Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice
Recipe Summary Servings: 4
Gallery
Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice
Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice
Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 (1 1/2-inch) piece fresh ginger, peeled (about 2 ounces) or 1 tablespoon bottled ginger juice 1 pound green beans, trimmed 2 to 3 shallots, sliced crosswise into 1/4-inch-thick slices 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 clove garlic, finely minced 2 tablespoons coarsely chopped fresh cilantro or mint (or a mix of both)
Directions
Preheat oven to 450 degrees with a rack set in center of oven. Line a heavy-bottomed rimmed baking sheet with parchment paper; set aside.
Finely grate ginger, if using fresh, on a microplane grater. You should have about 2 tablespoons grated ginger. Squeeze ginger over a small fine mesh sieve set over a bowl or in a piece of cheesecloth into a bowl, extracting as much liquid as possible. You should have about 1 tablespoon ginger juice. Discard grated ginger.
Place beans and shallots on prepared baking sheet; drizzle with oil and season with salt and pepper; toss to combine. Transfer to oven and cook, until beans are tender and browned in spots and beginning to shrivel and shallots are browned in spots, 15 to 20 minutes, tossing once or twice during cooking.
Immediately transfer beans and shallots to a serving bowl and add garlic and ginger juice; toss to combine. Add cilantro or mint and season with salt; toss to combine. Serve warm or at room temperature.
Reviews
Add Rating & Review 12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
Add Rating & Review
12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
All Reviews for Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
