Jo Eats

A blog with accessible recipes, stories with heart, and craveable food photography

  • Home
  • Holiday Recipes
  • Easy Dinners
  • Healthy meals
  • All Recipes
  • About Me
  • Privacy Policy
November 8, 2019

Charred Maple Soy Green Beans

Jump to Recipe·Print Recipe
138 shares
  • Share
  • Yummly
  • Email
charred maple soy green beans with crispy shallots

Charred maple soy green beans with crispy shallots is a savory and satisfying side dish with a sweet twist and an addictive crunch.

charred green beans and crispy fried shallots

You know what I really miss in the winter? Grilling. This year has been especially devoid of char grilled goodies as even when the weather was amenable to outdoor cooking, we lacked that most important piece of equipment – a grill.

So why didn’t we just bite the bullet and schlep one home from Home Depot one sunny weekend? Well it has to do with the quirky little apartment we live in, circumstances too boring to get into here, and perhaps just sheer laziness. But for whatever reason, we have been grill-less for over a year, and well, I’m a little sad about it.

But now that it’s nearly winter you all can sit with me in my misery and isn’t that just the best? Well, if you agree (about missing grilling season that is) then I have an easy treat of a recipe for you that is one part summertime grilled veggies, one part Thanksgiving side dish, and one part crispy, crunchy onions because duh. Shall we?

charred green beans and crispy fried shallots

Charred Maple Soy Green Beans with Crispy Shallots

Green beans are a staple in our house. Sure, we like them, but honestly it’s the quick and easy thing that keeps us coming back for more. Could I be more creative with my choice of green vegetable? Probably, but why fix something that’s so not broken.  For those times though, when the same old blanched, sauteed, or steamed green beans just won’t cut it, here’s a dish to reignite that greeny, beany passion (did I just say that? Yes, yes I did).

The beauty of these charred green beans is that they cook completely under your broiler in a matter of minutes. Once they emerge from under the heat, spotty brown and delicious, they get doused in a quick and simple vinaigrette. But that’s not even the best part. Just before serving the whole situation gets showered with impossibly crispy, crunchy, golden brown, fried shallots. It’s like if that time honored traditional green bean casserole got a zippy little makeover.

ingredients for charred maple soy green beans

What You’ll Need to Make Charred Maple Soy Green Beans

  • Green beans of course: You can really go for any type here. I used haricot verts (the skinny, French variety) because that’s what I had on hand, but your standard string bean would also do nicely. Just give them a wash and a trim and you’re ready to roll.
  • Maple syrup: Go for the good stuff. You’re not using a ton but the flavor really does come through, so avoid anything labeled “pancake syrup” which is really just colored corn syrup and instead go for something robust and dark, preferably Grade B.

green beans on sheet tray

  • Soy sauce: Again, we’re using a small amount here, so feel free to use whatever you have on hand. Gluten free? Opt for tamari instead which is just soy sauce made from mushrooms that has been  processed without wheat.
  • Toasted sesame oil: A little of this deeply flavorful, nutty stuff goes a long way, so use it sparingly. But do check the expiration date as nut and seed oils can go rancid quickly. I keep mine in the fridge to help extend its shelf life.
  • Shallots: An oft overlooked member of the allium family – shallots are a little milder than your standard onion. I love them for this because their small size makes them perfect for frying to a deep, golden crisp.

How to Make Charred Maple Soy Green Beans

This is as easy as it is impressive, so don’t worry about taking copious notes – I’ve done (almost) all of the work for you. Also, exact amounts live in the recipe card at the bottom of the page, yo.

crispy shallots in oil

  • First, make the crispy shallots: Slice 3 or 4 peeled shallots very thinly (I use the slicing side of the my box grater for this) and plop them into a cold skillet with 3/4 cup of any neutral oil. Turn the heat to medium-low and let the shallots fry very gently, stirring occasionally, until they are a light golden brown (about 15 minutes). Drain them on paper towels, season with salt, and set aside. You can also do this up to 3 days ahead of time – just store the crispy shallots in an airtight container at room temperature until ready to use.
  • While the shallots are draining, preheat your broiler. You’ll want to make sure the rack is set very close to the heating element – in my oven that’s about 3 inches from the flame.
  • Place an empty, rimmed baking sheet on the rack and let it heat up with the broiler.

charred green beans on a sheet pan

  • Toss one pound of trimmed green beans with one teaspoon of the shallot cooking oil and season with a teaspoon of kosher salt.
  • Quickly and carefully spread the seasoned green beans in an even layer on the hot baking sheet, and return pan to the broiler.
  • Let broil for 5-8 minutes or until the beans have softened slightly and are charred in places.
  • While the beans are broiling, mix together the maple, soy, and sesame oil. Set aside.

maple soy sauce pouring onto charred green beans

  • Transfer the charred green beans to a serving dish. Drizzle with the maple-soy mixture and scatter the crispy shallots over the top.
  • Enjoy immediately!

Tips for Making Charred Green Beans with Crispy Shallots

Tips! We don’t need no stinkin’ tips! But…in case you do, I got you, brah.

  • Don’t use a non-stick baking sheet for this. The intense heat of the broiler and the non-stick coating aren’t a match made in heaven.
  • Hate the broiler? Use a grill! Ha. Or char these on your stove top in a cast iron skillet set over medium-high heat.

charred green beans and crispy fried shallots

  • Do preheat your sheet pan. This gives the beans a head start which means they’ll char faster which is good, because the longer they’re in there the more likely they are to get a little leathery.
  • Feel free to substitute honey for maple syrup, fish sauce for soy, and any nut oil for sesame oil – or if you’re feeling jaunty, how about some chili oil?
  • Keep a close eye on your broiler. Every broiler is different (like snowflakes), so when I give cooking times, they are not hard and fast. Be responsible for your broiler and keep a look out. Five minutes to me might mean a light toasting, but to you it could be a holy inferno. DON’T WALK AWAY.
  • Start your shallots in a room temp pan with room temp oil. I know, it seems wrong, but trust me. This slow and gentle method of frying means that the shallots will crisp all the way through instead of burning on the outside before they have to chance to cook all the way through.

crispy shallots draining on paper towels

  • Pull your shallots off the heat when they’re a shade lighter than you’d ultimately like them to be. They’re hot, so even once they’re out of the oil they’ll continue to darken a shade or two.
  • Make your crispy shallots up to three days in advance. You can store them at room temperature in an airtight container and then this dish takes all of ten minutes to whip up on any old weeknight. But be warned – crispy shallots are easily snackable, and just like that they’ll be gone. So maybe make a double  triple batch.

How to Serve Charred Green Beans

Firstly – hot. This is not a wait around kind of dish. But other than that these are as great with simple pan fried chicken thighs as they are next to your Thanksgiving turkey (although admittedly less traditional). Personally, I love them draped over white rice and topped with a perfectly runny fried egg – but that’s just me.

charred green beans and crispy fried shallots

And if this whetted your appetite for all things green and growing, check out some of these other veggie delights!

  • Maple Miso Delicata Squash
  • Gochujang Roasted Carrots
  • Shaved Brussels Sprouts and Apple Salad
  • Zucchini Corn and Quinoa Salad
Print

Charred Maple Soy Green Beans

charred green beans and crispy fried shallots
Print Recipe

★★★★★

5 from 1 reviews

Quick charred green beans get dressed with a simple sauce of maple and soy and then the whole thing gets topped with crispy, crunchy, easy fried shallots.

  • Author: Jo
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Side dish
  • Cuisine: American

Ingredients

Scale

1 lb green beans
1 tsp oil
2 T maple syrup
1 T soy sauce
1 T rice vinegar
1 tsp toasted sesame oil
4 shallots
3/4 C oil

Instructions

For the crispy shallots:
Place shallots and 3/4 C oil into a large skillet with the burner off. Turn the heat to medium-low and let the shallots fry very gently, stirring occasionally, until they are a light golden brown (about 15 minutes). Drain them on paper towels, season with salt, and set aside. You can also do this up to 3 days ahead of time – just store the crispy shallots in an airtight container at room temperature until ready to use.

For the charred green beans:
Preheat your broiler, with the oven rack about three inches from the heating element. Place an empty, rimmed baking sheet on the rack and let it heat up with the broiler.

Toss one pound of trimmed green beans with one teaspoon of any neutral tasting oil (canola or vegetable are great choices) and a teaspoon of kosher salt.

Quickly and carefully spread the seasoned green beans in one even layer on the hot baking sheet, and return pan to the broiler. Let broil for 5-8 minutes or until the beans have softened slightly and are charred in places.

Why the beans are broiling, mix together the maple, soy, and sesame oil. Set aside.

Transfer the charred green beans to a serving dish. Drizzle with the maple-soy mixture and scatter the crispy shallots over the top.

Notes

Feel free to substitute honey for maple syrup, fish sauce for soy, and any nut oil for sesame oil – or if you’re feeling jaunty, how about some chili oil?

If you’re not a fan of the broiler, you can also char these in a hot cast iron pan on your stove top.

Keep a close eye on your broiler. Every broiler is different (like snowflakes), so when I give cooking times, those are not hard and fast. Be responsible for your broiler and keep a look out. Five minutes to me might mean a light toasting, but to you it could be a holy inferno. DON’T WALK AWAY.

Start your shallots in a room temp pan with room temp oil. I know, it seems wrong, but trust me. This slow and gentle method of frying means that the shallots will crisp all the way through instead of burning on the outside before they have to chance to cook all the way through.

Pull your shallots off the heat when they’re a shade lighter than you’d ultimately like them to be. They’re hot, so even once they’re out of the oil they’ll continue to darken a shade or two.

Make your crispy shallots up to three days in advance. You can store them at room temperature in an airtight container and then this dish takes all of ten minutes to whip up on any old weeknight.

Keywords: charred green beans, maple soy green beans, crispy shallots, fried shallots

Did you make this recipe?

Tag @jo_eats_ on Instagram and hashtag it #joeats

Post navigation

Apple Cider Caramel
Detroit Style Pizza

Related posts

Dark Chocolate Loaf Cake
April 19, 2019

Dark Chocolate Loaf Cake

Everything Bagel Pull Apart Bread
March 19, 2018

Everything Bagel Pull Apart Bread

Detroit Style Pizza
November 12, 2019

Detroit Style Pizza

2 comments

  • Lauren
    November 10, 2019

    Tried this one, it’s amazing! Thanks for sharing it!

    ★★★★★

    Reply
    • Jo
      November 11, 2019

      Lauren,

      Yay! I’m so glad you liked it!

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jo Eats

Hi, I'm Jo!
I'm a self-taught, home cook who loves pretty much all things food. I am obsessed with creating, photographing, and sharing beautiful and accessible recipes with YOU. Thanks for stopping by!
Read more...

Featured in

Pick a category

Recent Posts

  • Roast Chicken with Artichoke and Citrus Salad
  • Green Coconut Curry Chickpeas
  • Gochujang Ginger Chicken Thighs
  • Everything Bagel Pasta

Find a recipe

  • Elara Pro by LyraThemes.com
  • COPYRIGHT © 2019 Jo Eats
138 shares