Peel and thinly slice 2 cups of shallots. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add shallots, stir, and cook for about 5 minutes until softened.

Reduce heat to low and cook for 15-20 minutes, stirring occasionally until the shallots turn deep amber and caramelized.

Trim the ends of 2 pounds of fresh green beans and toss them with 2 tablespoons of olive oil and a pinch of flaky sea salt in a large bowl.

Preheat your oven to 450°F (232°C). Spread the green beans in a single layer on a baking sheet.

Roast for 15-25 minutes, tossing halfway through until tender yet crisp. Watch during the last minutes.

Drizzle the hot green beans with white balsamic vinegar, adjust with salt if needed, and top with caramelized shallots before serving.