Roasted Green Beans with Shallots

Roasted Green Beans with Shallots

Roasted Green Beans with Shallots

Trish Coleman.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American, Italian
Servings 4


  • large bowl
  • parchment paper
  • rimmed baking sheet


  • 12 oz fresh green beans, ends trimmed – equals about 3 cups of beans
  • 2 small shallots, cut into rings about ¼” thick
  • 4 tsp teaspoons neutral oil, such as canola or safflower
  • 1 lemon, cut into wedges
  • Sea salt, to taste


  • Preheat oven to 475 degrees Fahrenheit. Place the baking rack in the middle position in the oven.
  • In a large bowl, toss green beans with shallots and oil until they are lightly coated. Cut a piece of parchment paper to the same size as the bottom of a roasting pan or rimmed baking sheet. Line the sheet and pour the bean/shallot mixture onto it, making sure they’re in a single layer.
  • Roast the beans for 10 minutes. Check on them at this point – if the shallots and beans are becoming very brown, remove them from the oven. Otherwise, roast for another 5 minutes until the beans are beginning to char around the edges.
  • To serve, season with sea salt and a squeeze of fresh lemon juice.

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