Step 1

Preheat oven to 425℉. Use a mandolin (recommended) or a sharp knife to very thinly slice shallots.

Step 2

Add shallot strings to a bowl with water and sherry wine vinegar. Stir. Let pickle for 10 minutes.

Step 3

Drain shallots well and pat dry with paper towels.

Step 4

Lay out green beans on a large baking sheet in a single layer if possible. Drizzle with olive oil and toss.

Step 5

Sprinkle pickled shallots throughout. Season green beans and shallots with salt and pepper.

Step 6

Roast for 20 minutes. With 1 minute left, sprinkle parmesan cheese throughout and roast for the last minute, just until the cheese melts. Serve!