String Beans with Caramelized Shallots and Roasted Tomatoes

String Beans with Caramelized Shallots and Roasted Tomatoes

In an effort to branch out from my all too common, but incredibly delicious, roasted vegetables (broccoli, cauliflower, asparagus, brussel sprouts––master recipe coming soon!), I came up with this dish. This recipe is based off of an amazing side dish I had at a really cute restaurant in Nolita with my Easter dinner––watercress salad with caramelized onions. I decided to caramelize some shallots instead of onions because I'm not a fan of onions that aren't vidalias and I wanted to mix things up a bit from my typical ingredients. I love string beans and I don't eat enough of them, I used to eat them all the time when I was younger––they were the only green vegetable I would touch––but I thought they'd go perfectly with the flavor of the shallots. I also added some tomatoes because I like my food to be colorful––and naturally, as a former art student, complimentary colors are ingrained in my mind! This great side dish could really pair well with any type of meat or main dish, as it's flavors are mild. I served this with some smoked pork shoulder and it was delicious!

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String Beans with Caramelized Shallots and Roasted Tomatoes

Prep Time: 15 min Cook Time: 15-20 min Total Time: 30-35 min Serves: 4-6

Ingredients

  • 1.5lbs string beans

  • 5 large shallots, peeled

  • 1 cup grape or cherry tomatoes, halved

  • olive oil, for the pan

  • ~1 tbsp water or balsamic vinegar (for de-glazing)

  • salt to taste

Preparation

  1. Preheat oven to 400 degrees F.

  2. Rinse and cut the ends off of the string beans. Steam for 3-4 minutes and remove from heat.

  3. Lightly coat the bottom of a medium cast iron skillet with olive oil and bring to medium-low heart. Slice your shallots into thin rounds and add to the skillet once the oil has heated up. Toss shallots in the oil so they are evenly coated, then them sit, stirring only occasionally for 15 minutes so they can brown and begin to caramelize.

  4. Slice tomatoes in half and place, cut-side up, on a baking sheet, bake in the oven for 15 minutes. Remove from oven and add to skillet along with the steamed string beans. Toss them well with the shallots and olive oil, remove from heat, let sit in the pan untouched for 10 minutes.

  5. At this point, a glaze should have formed from the shallots and olive oil––add a splash of water or balsamic vinegar to the pan, stir to de-glaze. Top with a sprinkle of salt and enjoy!

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