- 1 pound. fresh green beans (thin beans preferred, but any type will work)
- 6 shallots, peeled, and cut into thin slivers
- 5 large cloves garlic, peeled and cut into thin slices
- 3 Tablespoon s olive oil
- 1 teaspoon salt
- fresh ground black pepper
- 1/4 cup flat leaf parsley, very finely chopped
- 1/4 cup pecans, chopped
- 1 teaspoon lemon zest
- Preheat oven to 450 F. Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
- Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
- While beans cook, toss together chopped parsley, chopped pecans and lemon zest. When beans are done, toss hot beans with parsley/lemon/pecan mixture and serve immediately.