Recipe: Haricot Vert with Roasted Shallots

HARICOT VERT WITH ROASTED SHALLOTS

"Shallots, which are often overlooked by home cooks, are one of the most prized ingredients of chefs. They add flavor to a variety of foods, from vinaigrettes to sautes. When they are roasted for a long period of time, their sugars caramelize and the flavors intensify, which makes a great contrast to sturdy green beans."

12 ounces shallots, peeled and cut into 1/2-inch pieces
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper
8 ounces haricot vert, stem ends trimmed*

Preheat the oven to 400 degrees F.

Put the shallots on a large piece of aluminum foil. Pour the olive oil and vinegar over the shallots. Sprinkle with a generous pinch of salt and pepper and toss to coat evenly. Fold and seal the foil to create a pouch. Set on a baking sheet and bake for 1 hour, until tender, browned, and caramelized.

While the shallots are cooking, heat a large pot of salted water to a boil over high heat. Add the haricot vert and cook for 2 to 3 minutes, until al dente. Transfer to a colander to drain, and rinse under cold water.

When the shallots are cooked, remove from the oven, open the foil, add the beans, and toss in the foil to mix well. Season to taste with salt and pepper and serve

*thin green beans maybe substituted for the haricot vert (French green beans).

Serves 4 to 6
Adatped from source: The Cakebread Cellars Napa Valley Cookbook: Wine and Recipes to Celebrate Every Season's Harvest by Dolores and Jack Cakebread with Resident Chef Brian Streeter