PARMESAN ROASTED GREEN BEANS & PLUM TOMATOES

WASH AND TRIM YOUR GREEN BEANS. WASH PLUM TOMATOES. LAY BOTH ON A SHEET PAN AND DRIZZLE WITH OIL OF YOUR CHOICE. (I USED AVOCADO OIL-BUY IT HERE, BUT OLIVE OIL IS FINE.)

SPRINKLE WITH SALT AND PEPPER AND TOSS TO COAT. 

ROAST AT 400 DEGREES FOR 5 MINUTES. STIR. ROAST AN ADDITIONAL 8 MINUTES TO KEEP GREEN BEANS CRUNCHY OR LONGER IF YOU DON'T WANT THEM CRUNCHY. 

ONCE OUT OF THE OVEN IMMEDIATELY SPRINKLE WITH SHREDDED PARMESAN OR ASIAGO CHEESE. RETURN TO THE OVEN FOR ONE MINUTE TO MELT.

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GREEN BEANS WITH BACON & SHALLOTS

 2 1/2 pounds green beans, trimmed, cut into 2-inch pieces8 bacon slices, thinly sliced crosswise
3 tablespoons butter
2/3 cup finely chopped shallots (about 4 large)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper.

ADAPTED FROM EPICURIOUS

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