Roasted Calabrian Chili Green Beans with Crispy Shallots
Servings: 8
Ingredients
For the Green Beans:
- 24 ounces fresh green beans, trimmed
- 2 tablespoons avocado oil
- 1-2 tablespoons Calabrian chili paste, to taste
- zest of 1/2 lemon
- 1/3 cup raw sliced almonds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
For the Crispy Shallots:
- 2 large shallots, thinly sliced into rings
- 2 tablespoons cassava flour (or all-purpose flour)
- 1/2 teaspoon kosher salt
- avocado oil, for frying
Instructions
Roast the Green Beans:
- Preheat oven to 425°F.
- On a large baking sheet, toss the green beans with the avocado oil, Calabrian chili paste, lemon zest, slivered almonds, salt, and pepper. Spread evenly in a single layer.
- Roast for 18 to 20 minutes, stirring once halfway through, until green beans are tender with some charred edges. Remove from the oven and finish with fresh lemon juice.
Make the Crispy Shallots:
- In a small bowl, toss the sliced shallots with cassava flour and salt until well coated.
- Heat about 1/4 inch of avocado oil in a skillet over medium heat. Working in batches, add the shallots and fry until golden brown and crispy, 2 to 3 minutes. Transfer to a paper towel–lined plate and set aside.
Assemble and Serve:
- Transfer roasted green beans to a serving platter. Finish with a generous topping of crispy shallots. Serve warm.
Nutrition
Calories: 126kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 590mg | Potassium: 324mg | Fiber: 4g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg