This recipe combines three favorite ingredients: maple syrup, walnuts, and green beans. Delicious!
Crisp Green Beans with Roasted Shallots and Walnuts from Bryant Terry’s Vegan Soul Kitchen
Coarse sea salt
1 pound fresh green beans, snapped at each end
1/4 cup freshly squeezed lemon juice
2 Tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp agave nectar or pure maple syrup
2 large cloves garlic, mashed
1 Tbsp fresh thyme
1/2 cup plus 1 tsp extra-virgin olive oil
Freshly ground white pepper (I used black, since that is what I had on hand)
4 large shallots
1/4 cup walnut halves, toasted, skins removed and coarsely chopped
Bring 4 quarts of water to a boil in a large pot over high heat and add 1 Tbsp of salt. Add the green beans and cook 4 to 5 minutes, until tender but still al dente. Drain the beans into a colander and chock in a bowl filled with ice water to stop cooking. Drain again and place in a large serving bowl.
In a blender, combine the lemon juice, vinegar, mustard, agave nectar, garlic, thyme, and 3/4 tsp salt. Slowly pour in 1/2 cup of olive oil with the blender going (I had to stop mine when adding ingredients). Add white pepper to taste.
Toss the green beans with the vinaigrette to coat well and set aside.
Preheat oven to 425.
In a small bowl, toss the shallots with 1 tsp of olive oil and 1/2 tsp salt.
Transfer to a parchment-lined baking sheet and bake until the shallots are charred on the outside and tender on the inside. Remove from the oven and allow to cool. Cut off and discard the blossom ends of the shallots, squeeze the shallots from their skins, and cut them into 1/2-inch pieces.
Add the shallots and the walnuts to the green beans. Toss well, and immediately remove all the ingredients with a slotted spoon to a serving bowl. Season with white pepper to taste.
Yield: 4 to 6 servings