Roasted Green Beans with Herbs, Shallots, and Garlic

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 made some roasted green beans with herbs, shallots, and garlic to pair with the slow-roasted pork shoulder I made for dinner. The herbs gave this side dish an extra special flavor and paired nicely with the herbs I used in the pork roast.

Roasted Green Beans with Herbs, Shallots, and Garlic:

Ingredients:

How to Make Roasted Green Beans with Herbs, Shallots, and Garlic

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.

Roasted Green Beans with Herbs, Shallots, and Garlic

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Side Dish, Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• ½ lb haricot verts (petite green beans), trimmed
• 1 shallot sliced thinly
• 1 clove of garlic sliced thinly
• 1 sprig of thyme leaves removed
• 1 sprig of oregano leaves removed & chopped
• Dash or two crushed red pepper flakes
• Sea salt freshly cracked black pepper to taste

Instructions

• 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.

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