A couple of years ago I hosted my family over for Thanksgiving in our home. Normally, we are at my mom’s or grandma’s house for Thanksgiving, but that year I decided I wanted to take on the hosting duties. I love creating menus and cooking meals in my kitchen so although it can be overwhelming at times, cooking a Thanksgiving meal can be a real treat for a passionate home cook (like me).
The key to putting together a menu, in my opinion, is to make sure you have the cooking times of everything in check. For instance, I knew that once the turkey was cooked it had to rest, so that was the perfect opportunity to get all the sides into the oven at once. Pairing up two sides, like these Roasted Green Beans with Shallots and Almonds along with simply roasted carrots was a perfect way to knock out 2 dishes at once, and since the cook times were not long, they were the last dishes I put in the oven before it was time to serve up our meal.
I’ve made these green beans several times since I first cooked them years ago. They are a super simple side to put together any night of the week and absolutely delicious.
Roasted Green Beans with Shallots and Almonds
Recipe adapted from Bobby Flay, Food Network
1 pound green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground black pepper
1/4 cup sliced almonds, toasted
1 tablespoon finely chopped lemon zest
2 tablespoons chopped fresh parsley leaves
Preheat oven to 425 degrees F.
Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the almond mixture.
For recipe instructions on how to roast carrots see my post here on Aggie’s Kitchen.
Looking for something different for Thanksgiving this year? Enjoy my grandmother’s delicious Italian stuffing alongside your turkey!