roasted green beans drizzled with buttermilk dressing and topped with crispy shallots
1 ½ lbs green beans, trimmed
freshly cracked black pepper
1 cup sour cream
½ cup buttermilk
4 large garlic cloves, grated
2 tsp chopped fresh thyme
1 tsp granulated garlic
1 tsp onion powder
½ lb shallots, peeled + thinly sliced
¼ cup all-purpose flour
Preheat the oven to 425°F. Place the green beans on a half sheet pan. Drizzle generously with olive oil. Toss well to coat. Spread the beans into an even layer. Season well with salt and black pepper. Roast for 25 minutes.
Meanwhile, add the sour cream, buttermilk, grated garlic, thyme, granulated garlic, and onion powder to a mixing bowl. Whisk to combine. Season with salt and lots of freshly cracked black pepper to taste. Set aside.
Heat a 12” skillet over medium heat. Add enough olive oil to come up the sides of the skillet about ¼ of an inch. Combine the shallots and flour in a bowl and quickly toss to coat.
Once the oil is hot, add the shallots in an even layer, shaking off any excess flour. Fry the shallots until golden brown and crisp, stirring often and reducing the heat to medium-low as needed so the shallots don’t burn. Use a slotted spoon to transfer them to a plate lined with a paper towel.
Plate the green beans on a serving platter with the buttermilk dressing and crispy shallots over top. Garnish with fresh thyme leaves.