Roasted Romano Beans
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
