This recipe comes from the Birmingham Junior League cookbook Tables of Content. Here's my rough take on it:
1 pound of green beans
6 shallots, sliced thinly
olive oil
salt and pepper
1 T chopped fresh parsley
1/4 c chopped toasted hazelnuts
1 t lemon zest
Toss the beans with the shallots, oil and salt and pepper. Roast at 450 for 18 minutes. Serve with the parsley, hazelnuts and zest on top.
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