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Roasted Green Beans with Crispy Shallots

Roasted green beans with crispy shallots pair tender-crisp beans and browned spots with lightly golden, thinly sliced shallots. Fry the shallots in a saucepan, then roast the beans at 425°F for an easy side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the crispy shallots
  • 1 cup neutral oil such as canola oil, for frying
  • 2 shallots large (about 6 ounces), peeled and very thinly sliced
  • 0.25 tsp kosher salt
For the green beans
  • 1 lb green beans trimmed and patted dry
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 2-quart saucepan
  • 1 rimmed baking sheet

Method
 

Fry the shallots
  1. Heat the neutral oil in a 2-quart saucepan over medium heat to 325°F, checking with a thermometer.
  2. Fry the shallots in batches, stirring often, for 2 to 4 minutes per batch, until lightly golden.
  3. Transfer the shallots to a paper towel-lined plate and sprinkle with the 1/4 teaspoon salt.
Roast the green beans
  1. Heat the oven to 425°F.
  2. Arrange a rack in the center.
  3. Toss the green beans with the olive oil, 1/2 teaspoon salt, and black pepper.
  4. Spread the green beans in a single layer on a rimmed baking sheet.
  5. Roast for 12 to 16 minutes, until tender-crisp with browned spots.
  6. Transfer the green beans to a serving dish and top with the crispy shallots.

Notes

Fry the shallots in batches so they brown evenly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the beans can lose their texture. If needed, use another neutral oil such as avocado oil for frying.