Lemon-Dijon Green Beans with Caramelized Shallots

Lemon-Dijon Green Beans with Caramelized Shallots is an easy and impressive side dish that pairs with most entrées and is perfect for buffets, potlucks or picnics.

The deep, rich sweetness of caramelized shallots are the perfect match for roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The beauty of these Lemon-Dijon Green Beans with Caramelized Shallots is they can be served hot or at room temperature, making it perfect for buffets, potlucks or picnics.

this Recipe

I like to serve these green beans with Asian Pork Tenderloin (in my cookbook Fresh Tastes), Scallops with Tomato and Pesto (Fresh Tastes) or Parmesan-Onion Breaded Chicken Breasts (Fresh Tastes).

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Lemon-Dijon Green Beans with Caramelized Shallots

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Lemon-Dijon Green Beans with Caramelized Shallots is an easy and impressive side dish that pairs with most entrées and is perfect for buffets, potlucks or picnics.

• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

2 tablespoons butter

4 ounces (about 2 to 3 large) shallots

1 teaspoon sugar

Kosher salt, to taste

Freshly ground black pepper, to taste

1 1/2 pounds fresh green beans, trimmed and broken into 1– to 2-inch pieces

4 tablespoons extra virgin olive oil, divided

2 to 3 teaspoons fresh lemon juice

1 1/2 teaspoons Dijon mustard

Instructions

1. In a medium skillet, melt butter over medium-low heat.
2. Peel shallots, cut in half and thinly slice. Using your hands, break slices into individual pieces. Sauté shallots in butter, stirring occasionally, about 10 to 12 minutes or until very soft.
3. Stir in sugar and continue cooking, stirring occasionally, about 3 minutes or until golden brown. Season to taste with salt and pepper. Set aside.
4. Preheat oven to 400 degrees.
5. Place beans on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing to coat. Season with salt. Roast for 10 to 12 minutes or crisp-tender.
6. In a medium mixing bowl, whisk together the lemon juice, mustard and remaining 2 tablespoons olive oil. Add cooked beans and toss. Season to taste with salt and pepper.
7. Serve hot or at room temperature with caramelized shallots sprinkled over the top.

Notes

Make ahead: Shallots can be caramelized up to 24 hours in advance, covered and refrigerated. Sauce can be made up to 24 hours ahead, covered and refrigerated. Bring shallots and sauce to room temperature before serving.

Variation: Green beans can be steamed instead of roasted.

• Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
• Category: side dishes, gluten free, easy entertaining