From the Kitchen Window column
A healthier -- and simpler -- twist on the traditional green bean casserole. If you can, make this right before serving so it's still hot and crackling when you bring it to the table.
Makes 8 to 10 servings
2 pounds green beans, trimmed
1 pound medium shallots
3 tablespoons olive oil
4 large carrots, peeled, halved and cut very thinly or shaved into strips using a vegetable peeler
1 teaspoon dried thyme
Salt and pepper to taste
Cook green beans in boiling salted water until tender, about 6 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
Cut off and discard ends from shallots. Cut shallots lengthwise in half, remove peel with paring knife and chop thinly. Heat olive oil in a heavy, large skillet over medium-high heat. Add shallots and saute 1 minute. Reduce heat to medium-low and saute until shallots are browned and tender, about 20 minutes.
Add green beans and carrots to shallots in skillet and stir over medium-high heat until heated through, about 6 minutes. Sprinkle with thyme. Season to taste with salt and pepper.