Begin by peeling and thinly slicing two cups of shallots. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, then reduce to low once the shallots begin to sizzle. Stir regularly for about 20-25 minutes until the shallots develop a deep amber color. Transfer them to a paper towel-lined plate and season lightly with flaky sea salt.

While the shallots are caramelizing, wash and trim 2 pounds of fresh green beans, ensuring they’re ready for roasting. In a large mixing bowl, toss the green beans with 2 tablespoons of olive oil and a couple of pinches of salt until they are evenly coated.

Spread the prepared green beans in a single layer on a baking sheet and place in a preheated oven at 450°F for 15-25 minutes until crisp-tender with blistered edges.

Once the green beans are roasted, remove from the oven and, if desired, toss with a tablespoon of vinegar. Adjust the salt to taste before serving. Plate the roasted green beans and top with the caramelized shallots.