Roasted Green Beans with Pomegranates and Almonds

While manageable for a busy weeknight, this recipe is also stunning for a grander occasion such as the holiday season. Roasting green beans brings out a nutty flavor and it’s intensified by the almonds used to top the vegetables. Pomegranate arils add a touch of sweetness with a burst of juice to balance the savory flavors of the final dish and they give the serving plate a pop of appealing color.

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Spread the green beans on the baking sheet and drizzle with 1 tablespoon of the olive oil. Sprinkle with a ½ teaspoon of salt and the black pepper. Stir the green beans to coat them in oil and spread in a single layer.

Bake for 15 minutes. Stir the green beans, and then bake for 5 more minutes until roasted and tender.

While the beans roast, make the almond topping. Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium high heat. Add the shallot and the garlic. Cook until softened and fragrant, about 3 minutes.

Add the almonds and cook, stirring often, until lightly toasted, about 3 more minutes. Stir in the remaining ½ teaspoon of salt.

Transfer the roasted green beans to a serving bowl or platter. Spoon the almond topping over the green beans. Top with the pomegranate arils and serve.