Side dish Saturdays: Roasted green beans and cashews (6 servings)

I made this new recipe for my family's Christmas Eve. We had cheesy cracker-crusted flounder and roasted root vegetables, so I figured a green vegetable would round out the meal. Nobody in my family is a fan of the traditional green bean casserole, but this Epicurious recipe seemed like a clever twist on that same sort of idea. I looked at the readers' comments and made a few slight changes based on their suggestions.

You will need:

  • 2 lbs green beans, trimmed and halved

  • 2 Tbsp extra-virgin olive oil

  • 3/4 c whole roasted, salted cashews

  • 1/2 c chopped shallots (about 4 medium)


  1. Preheat oven to 450 F with the rack in lower third.

  2. Toss green beans with oil and 1/2 tsp each of salt and pepper; spread evenly in a large rimmed pan.

  3. Roast, stirring occasionally, for about 15 minutes. Scatter cashews and shallots on top and cook for another 1o minutes or so, stirring occasionally. You want to roast the ingredients until the green beans are tender and the nuts are golden brown. (I think it took me about 30 minutes total.) Season with salt and pepper and serve.

I loved the combination of textures here. The cashews got chewy with roasting, while the beans firmed up. The slightly charred bits of green bean were luscious, too!