Green Beans with Roasted Shallots

Serves 4 to 6

• 12 ounces shallots, peeled and cut into 1/2-inch pieces
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• 8 ounces green beans, stem ends trimmed

Preheat the oven to 400 degrees.

Put the shallots on a large piece of aluminum foil. Pour the olive oil and vinegar over the shallots. Sprinkle with a generous pinch of salt and pepper and toss to coat evenly. Fold and seal the foil to create a pouch. Set on a baking sheet and bake for 1 hour, until tender, browned, and caramelized.

While the shallots are cooking, heat a large pot of salted water to a boil over high heat. Add the haricot vert and cook for 2 to 3 minutes, until al dente. Transfer to a colander to drain, and rinse under cold water.

When the shallots are cooked, remove from the oven, open the foil, add the beans, and toss in the foil to mix well. Season to taste with salt and pepper and serve