Nov 3
2010

Green Beans with Balsamic Roasted Shallots Recipe

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Green beans have never tasted so good. The sweet and savory flavors of the balsamic roasted shallots take this holiday side dish to a new level.
Green Beans with Balsamic Roasted Shallots Recipe

My intention is not to set off a panic alarm either in your head or within the vulnerable turkey flocks around the nation, but I do want to point out that Thanksgiving (the United States version, anyways) is only three weeks away. Three weeks to decide on which turkey brine is best for your bird or whether this is the year to partake in the hazardous past time of deep-frying the illustrious fowl. I am convinced that you should only attempt the deep-fried version if you either have a Ph.D. in combustible fuels or a death wish. While I do still have some decisions to make about my butterball buddy's final dressing, I am thrilled to have my green bean recipe nailed down.

These lightly blanched green beans are topped with sweet, roasted shallots that are simmered in a light, syrupy mixture of balsamic vinegar and reduced chicken broth. This dish is not only flavorful and bright, but refreshingly healthy and low-fat, thanks to the distinct lack of butter.

The recipe:

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

BalsamicBeansShallots1

Peel and cut shallots in half through the root, leaving the root intact. Place the shallots in a medium bowl and toss with 2 teaspoons olive oil, salt, and pepper. Place the shallots, cut side down, on prepared baking sheet and roast until the bottom side of the shallots are deep brown, 15 to 18 minutes.

BalsamicBeansShallots2

While the shallots are roasting, pour vegetable or chicken broth into a large skillet. Set over medium-high heat and boil until the chicken broth reduces to 1/4 cup, 5 to 6 minutes. Add granulated sugar and balsamic vinegar, bring to a boil, and stir until the sugar is dissolved. Add the roasted shallots to the chicken broth mixture, reduce heat to medium-low, and simmer about 5 minutes, until the sauce coats the shallots. The shallot mixture can be made up to a day ahead, then gently reheated over low heat before serving.

BalsamicBeansShallots3

Bring a large pot of salted water to a boil over medium-high heat. Add green beans and cook until the green beans are tender-crisp, about 2 minutes. Drain immediately. Toss the green beans with 2 teaspoons olive oil. Arrange on a serving platter and top with roasted shallots. Serve.

BalsamicBeansShallotsLS

Other green bean recipes:

Cookin’ Canuck’s Asian Style Green Beans
Simply Recipes’ Green Beans with Almonds and Thyme
Kalyn’s Kitchen’s Lemony Green Beans
For the Love of Cooking’s Green Beans with Bacon Balsamic Vinaigrette
Wasabimon’s Spicy Green Bean Tempura

Green Beans with Balsamic Roasted Shallots Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4 (side dish)

Green Beans with Balsamic Roasted Shallots Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 6 large shallots
  • 4 tsp olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup low-sodium vegetable or chicken broth
  • 2 tsp granulated sugar
  • 1 tbsp balsamic vinegar
  • 1 1/4 lb. green beans, end trimmed

Instructions

  1. Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
  2. Peel and cut shallots in half through the root, leaving the root intact. Place the shallots in a medium bowl and toss with 2 teaspoons olive oil, salt, and pepper. Place the shallots, cut side down, on prepared baking sheet and roast until the bottom side of the shallots are deep brown, 15 to 18 minutes.
  3. While the shallots are roasting, pour vegetable or chicken broth into a large skillet. Set over medium-high heat and boil until the chicken broth reduces to 1/4 cup, 5 to 6 minutes. Add granulated sugar and balsamic vinegar, bring to a boil, and stir until the sugar is dissolved. Add the roasted shallots to the chicken broth mixture, reduce heat to medium-low, and simmer about 5 minutes, until the sauce coats the shallots. The shallot mixture can be made up to a day ahead, then gently reheated over low heat before serving.
  4. Bring a large pot of salted water to a boil over medium-high heat. Add green beans and cook until the green beans are tender-crisp, about 2 minutes. Drain immediately. Toss the green beans with 2 teaspoons olive oil. Arrange on a serving platter and top with roasted shallots. Serve.

Notes

Adapted from the Bon Appetit Cookbook.

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{ 40 comments… read them below or add one }

1 nancy@skinnykitchen.com November 3, 2010 at 8:42 am

What a great way to prepare green beans. Thanks for sharing!

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2 Pegasuslegend November 3, 2010 at 9:15 am

vibrant gorgeous color perfect for my Thanksgiving table coming up!

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3 warmvanillasugar November 3, 2010 at 10:24 am

Wow these green beans look amazing. I agree, deep frying the turkey is for the experts….I'll continue to roast mine.

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4 Emily Malloy November 3, 2010 at 12:56 pm

I'm totally panicking! Hehe. I'm wondering WHERE OCTOBER WENT?! These green beans are perfect for Thanksgiving. I will have to bring this to my family's get-together!

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5 alison @ Ingredients, Inc. November 3, 2010 at 1:23 pm

These look amazing! I love the combination of shallots, balsamic vinegar with these!

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6 Laurie @simplyscratch November 3, 2010 at 1:27 pm

You had me at the shallots!! This recipe sounds perfect!

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7 Pretend Chef November 3, 2010 at 1:30 pm

The color of the green beans just pops next to the shallots. Sounds incredible! Yay for you for having a go to green bean dish. My guy HAS to have his green bean casserole. Blah! So boring! Maybe I can turn him on to this version.

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8 Suzanne aka vivisue November 3, 2010 at 2:09 pm

I hear an alarm going off somewhere . . . oh wait. It's in my head! Although I have been thinking about Thanksgiving and have roasted a pumpkin and squash and pureed both, I haven't given a thought past that. THIS is exactly what I needed. Perfect! A green bean recipe that is fresh, simple and tasty! So, at least, one side dish has been decided. Now, if I can just turn off that blasted alarm!

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9 Kalyn November 3, 2010 at 2:10 pm

No deep fried turkey for me! (Actually I've never eaten it.) The green beans and shallots look divine though! I'd eat those any day of the year.

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10 Laurie@The Baking Bookworm November 3, 2010 at 2:18 pm

You had me at balsamic. I have a similar dish and adore it. Such a nice side dish. While this Canuck has already celebrated Thanksgiving I'll just have to whip this dish up 'just cuz'. :)

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11 doughmesstic November 3, 2010 at 2:29 pm

I've never made green beans this way – I'll have to try!

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12 judee@glutenfreeA-Z November 3, 2010 at 3:46 pm

Balsamic shallots.. yum, they sound amazing..

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13 Nicole, RD November 3, 2010 at 3:57 pm

Those look and sound fantastic! Who wouldn't eat green beans dolled up like that? :)

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14 Jenny November 3, 2010 at 3:58 pm

Mmmmm, I need to add this to my list for Thanksgiving, LOVE it!

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15 Fromagette November 3, 2010 at 6:07 pm

Gorgeous and vibrant!!! And on the lighter side to offset all the other "damage" to be done that day…

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16 Indie.Tea November 3, 2010 at 6:32 pm

Two years ago, my parents did the deep-fried version (in the backyard). It was pretty easy, and VERY quick.
Your green beans look delicious – what a beautiful green color they have!

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17 Tracy November 3, 2010 at 7:35 pm

What a perfect side, I love this!

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18 Drick November 3, 2010 at 8:55 pm

well I have done my share of fried turkeys and although they are pretty good (I don't like a like of injected flavorings believe it or not) I will still take my bird roasted in the oven….no brine either unless its one tough old hen…. oh, beans are superb, nice touch with the onions

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19 Nancy November 3, 2010 at 10:02 pm

Wonderful way to prepare green beans – perfect for Turkey day since the vinegar is a great contrast to all the other rich flavors of the meal!!!

This gives the standard green bean/mushroom soup recipe a run for it's money!!

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20 share February 7, 2014 at 7:20 am

Enlightening the world, one helpful article at a time.

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21 Estela @ Weekly Bite November 4, 2010 at 1:13 am

This looks perfect! I'm forever looking for new ways to cook green beans :)

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22 Lane aka DinnerandConversation November 4, 2010 at 1:48 am

You had me at shallots. Then roasted? That is so right up my alley. And stop with your square white plates! They are beautiful. Now I will be dreaming of such pretty presentations. Yum. Slivered toasted blanched almonds? That could add an extra delicious crunch, or do you think it would over complicate the flavors.

Great work as always!

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23 Megan November 4, 2010 at 2:43 am

Going on the Thanksgiving menu! :)

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24 marla November 4, 2010 at 5:09 am

These green beans look like the perfect addition to any Thanksgiving feast or any time at all. Thanks for encouraging us not to fry a turkey ;)

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25 Rich November 4, 2010 at 2:24 pm

Oh, geez. Now, to think I have never thought of combining these two ingredients amazes me – I love shallots and green beans! The addition of the balsamic, though, is simple genius!

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26 Medifast Coupon Code 2010 November 4, 2010 at 3:11 pm

These green beans would make a lovely side dish, thanks so much.

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27 Tanya November 4, 2010 at 5:02 pm

These look fantastic. I love balsamic vinegar. I bet the flavors are intense. This is bookmarked and I can't wait to try it!

Thanks for sharing!

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28 Kristin King November 4, 2010 at 5:03 pm

That looks unbelievable – saving this recipe for Thanksgiving. :)

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29 Lana @ Never Enough Thyme November 4, 2010 at 8:25 pm

Delicious combination of flavors with the green beans, balsamic vinegar and shallots. There's a good possibility that these will be making an appearance on my Thanksgiving menu this year :-)

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30 Cookin' Canuck November 4, 2010 at 8:59 pm

Thanks to each of you for your kind comments. I hope that this dish makes its way onto some of your Thanksgiving tables.

Lane, I don't think slivered almonds would complicate things at all. In fact, I think they would add a really nice texture. I might add some in myself the next time I make this.

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31 Marisa November 5, 2010 at 2:23 am

Green beans are a must have on a Thanksgiving day table. I can't believe how quickly it is sneaking up on us! This sounds like a great recipe. Those balsamic roasted shallots are soo…yum!

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32 Sara@OneTribeGourmet November 5, 2010 at 3:10 am

I'm always looking for a great green beans recipe and this is one of them! Love the Roasted Shallots with Balsamic! I think I might make this beans recipe for our Thanksgiving dinner! Thank You! :)

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33 Robyn November 5, 2010 at 7:40 pm

These are perfect for Thanksgiving, Dara. And your photographs are gorgeous!

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34 Spicie Foodie November 7, 2010 at 7:50 pm

Wow, so much planning and thinking to do for American Thanksgiving. I love your green beans, they look so vibrant and perfect. They are one of my favorite veggies and adding onions is a combination I just can resist. Yum, making my mouth water. I can't wait to see your Thanksgiving feast.

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35 shipleypowell November 14, 2010 at 5:08 am

I marinated short ribs for 3 hours, braised them for over 4.5 hours, worked on an amazing sauce for another 30 minutes and the green beans were the hit!?! Are you freaking kidding me. I can get rave reviews for almost no effort?!!! These are sooooo good. The shallots and balsamic are almost jam like by the end. The green beans were bright green and crisp. What a perfect combination. Thanks.

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36 Cookin' Canuck November 14, 2010 at 4:35 pm

Shipleypowell, your comment gave me a good chuckle. I'm so glad the green beans were such a hit. Your short ribs sound fantastic, too.

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37 Linda December 25, 2010 at 2:38 am

Dara, I printed this recipe back in November when you posted it and finally put it on the menu for tonight's Christmas Eve dinner. We LOVED them! My husband said he could have eaten a plate of just the shallots. It's a good recipe for kids to help with, too. My daughter peeled the shallots and took the stems off the green beans while I worked on other things. Thank you!!! We'll definitely be making these again. Merry Christmas!

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38 Asiya March 30, 2011 at 10:19 am

Thx for sharing. I made these and they were so yummy!!!

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