Roasted Green Beans with Caramelized Shallot Butter

I think I am on a roasting frenzy over here!  We are still doing our best on this 21 DSD…trying to keep it as simple and clean as possible.  Today is the start of day 5 and cravings were at their worst for me last night.  I am fairly certain this is how it happens for everybody — but in the morning I feel great…I wake up and don’t even have much of an appetite.  As the afternoon goes on I still feel really good and when I start getting hungry things like kale and beef and avocados and eggs and all those things I love start sounding just right.  As I am making dinner I feel hungry but not to the point where I am starving.  I feel just right.  I eat dinner — don’t rush through it — have good sized portions and feel “full.”  Then, about an hour after dinner when we’re just watching TV….BOOM!  I am hungry!!! I want something sweeeeeet!!!  Just a little something!!!!  It’s weird.  When we were in the midst of our cheesecake coma we always had it at night; we always had it for dessert after dinner.  But I know everyone talks about that kind of craving…you know, the one where you want just a little something sweet after dinner.  I know that’s normal, but normal doesn’t always mean good.  Especially for someone like me that won’t eat just one slice of cheesecake, but seven.  What can I say?…when I do something…I do it right!! 

Anyway in our attempt to eat sugar-free for 21 days I made my favorite meatloaf and some roasted green beans for dinner last night.  Yesterday I posted how I jazzed up my roasted fennel with a homemade infused oil…well, for the green beans I made my own flavored butter.  First off, I’ll say that I am not sure butter completely qualifies during the 21 DSD because; afterall, it does contain lactose….but I’d say a tablespoon here and there is NBD considering other things we could be eating. 

I recently made a Sun-dried Tomato Butter to top off some sirloins we grilled.  After that night we had some of the flavored butter left and we ended up putting it on top of eggs.  It was so great that I got to thinking….there are so many ways we can flavor butter!!!  Pats of butter are great on top of meat and eggs…but vegetables…yeah, that’s where it’s at.  Perfect combination.

 Ingredients for Caramelized Shallot Butter

  • 4 tbsp. butter, from grassfed cows please!
  • 1 huge shallot, minced
  • 1/2 tsp. fresh thyme
  • zest from one lemon
  • salt & pepper to taste


  1. Melt 1 tbsp. of the butter in a saucepan over medium-low heat.
  2. Add minced shallot and let brown, stir frequently — 8-10 minutes.
  3. Remove the saucepan from heat and stir in the fresh thyme.  Let cool a few minutes.
  4. Combine shallot mixture with the rest of your butter, lemon zest, salt and pepper.

    butter flavored with shallot, thyme, lemon zest, salt & pepper

Mound flavored butter on a piece of plastic wrap and mold into a log.  Roll up, twist off ends and put it in the refrigerator to harden for you to use!!

once butter has hardened you can unwrap the log and slice it up!

To roast green beans — have your oven preheated to 475 degrees.  Snap the ends of your fresh green beans.  You want about a pound worth.  Toss them with a 1 tbsp. of olive oil, sprinkle salt and pepper and lay them out on a baking sheet. 

For green beans you can roast a total of 15 minutes and they’re done; no need to flip these little guys!

Once they’re out of the oven they will be slightly shriveled and browned.  While they’re warm toss them with some of this shallot butter and you’re in for a real treat!!  I would imagine this butter would go well with carrots or asparagus.  I have some left over…maybe I will give that a try. 

roasted green beans with two pats of caramelized shallot butter

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