Gourmet, February 2009
We had these last night along with steak and roasted potatoes, and they were the most memorable part of the menu. We cut the recipe in half for just the two of us. The beans still had a nice crunch to them even though they were roasted.
2 lb. green beans, trimmed and halved
3/4 C salted roasted cashews, chopped
1/2 C chopped shallots (about 4 medium)
2 T olive oil
Preheat oven to 500 with rack in lower third (I roasted them at 400 because I had potatoes going at the same time).
Toss green beans with cashews, shallots, oil, and 1/2 t each of salt and pepper, then spread evenly in a large rimmed sheet pan.
Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.
Sounds delicious - I'll have to try this.
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