Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper, or line 3 if you have not prepped the Maple Roasted Almonds in advance.
Spread the trimmed green beans out evenly on 2 of the baking sheets. Drizzle with 1 tablespoon olive oil. Sprinkle with sea salt and ground black pepper to taste. Roast for 20 to 25 minutes or until slightly brown.
In a mixing bowl, combine the almonds with the maple syrup and mix until coated. Transfer to the other lined baking sheet and use a rubber spatula to spread them out so they don't overlap. Pop them in the oven and bake for ~15 minutes.
While the beans and almonds are roasting, prepare the shallots. Peel and thinly slice the shallots. Then use your fingers to pop them apart so you have thin, hollow slices.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium high heat until the butter is melted. Add thinly sliced shallots and cook until brown and crispy, about 10 to 15 minutes. Remove from skillet and place on a plate lined with a paper towel. You may have to do 2 batches of shallots depending on the size of your skillet. Simply heat 1 more tablespoon of butter and 1 more tablespoon of olive oil and repeat the process.
Transfer the green beans to a serving dish. Chop the almonds and add them to the beans, and top with crispy shallots. Enjoy warm or cold!
This recipe tastes good warm or cold. If you want to serve it warm, make it in an 8x8 baking dish, cover with foil, and reheat for ~20-30 minutes in a preheated oven (300-350 degrees F). You can also reheat it in the microwave.
The most time consuming part of this recipe is peeling, slicing, and cooking the shallots. But believe me, it's worth it! You can also prepare other things in the kitchen while the shallots are cooking.