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Haricot Verts with Crispy Shallots and Caramelized Nuts

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish

Ingredients
  

  • 1 lb greens beans/haricots verts (cleaned and trimmed)
  • 4-6 shallots sliced thin
  • 1/2 cup vegetable oil
  • 1 + 3 Tbsps butter
  • 3 Tbsp brown sugar
  • 1 tsp kosher or Maldon salt
  • 1/2 cup pecans chopped in large pieces

Instructions
 

  • Slice the shallots thin (approximately 2mm) and lay them on paper towels to dry. Heat the vegetable oil in a large shallow pan at medium to medium-high heat. Lay the shallots out in the oil and allow them to turn gold brown. Stir regularly to allow them to brown on all sides. Once golden brown, transfer to a dish with a paper towel to drain any excess oil and allow to cool. Melt 3 tablespoons of butter and add the sugar. Add the pecans and stir, allowing the sugar to melt in the butter. Continue to cook until the sugar is completely melted and browns slightly. Lay the cooked nuts out onto a plate covered in parchment paper, sprinkle with the salt and allow to cool completely. Melt 1 tablespoon of butter in a pan, add the beans, a bit of salt, and sauté until cooked through. Top with the crispy shallots and lightly chopped pecans.
Keyword Caramelized Nuts, Green Beans, Shallots, Vegetables