We have had terrible colds in my house lately. My kids were both sick a couple of weeks ago, my son’s cough is still lingering, but thankfully my daughter is feeling better. I was sick all last week and still have a stuffy nose and terrible cough this week. My husband started feeling awful on Friday. Good times! Due to feeling under the weather and the cold rainy day yesterday, I was in the mood for cooking comfort food slow and low in the oven. I ended up making a slow roasted pork shoulder for dinner and the house smelled amazing for hours! I decided to roast some haricot verts (petite green beans) in the oven when the roast was in the last minutes of cooking. I loved that the roast was cooking at 325 degrees because the oven wouldn’t be too hot and end up burning the petite green beans, shallots, and garlic slices while roasting. Because the green beans are so petite, they only took 15-20 minutes to roast, which was the perfect amount of time to make the shallots and garlic tender and sweet and the green beans fork tender. The herbs gave this side dish an extra special flavor and paired nicely with the herbs I used in the pork roast. These roasted green beans with herbs, shallots, and garlic are a simple side dish to make but elegant enough to serve to dinner guests.
Preheat the oven to 325 degrees. Coat a baking sheet with olive oil cooking spray.
Place the green beans, shallots, garlic slices, on the baking sheet then sprinkle the thyme, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, on top. Drizzle with a bit of olive oil then toss to coat evenly.
Place into the oven and roast for 10 minutes. Toss the veggies with a spatula then continue roasting for 5-10 minutes, or until tender. Remove from the oven and place on a serving plate. Enjoy.