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.

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.

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.

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 ¼ 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.

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.

Other green bean recipes:

Green Beans with Balsamic Roasted Shallots
Easy Green Beans with Prosciutto & Pistachios
Asian Style Green Beans

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Green Beans with Balsamic Roasted Shallots Recipe

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.

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings as a Side Dish

Calories: 127kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

6 large shallots
4 teaspoons olive oil divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup low-sodium vegetable or chicken broth
2 teaspoons granulated sugar
1 tablespoon balsamic vinegar
1 ¼ pounds green beans ends trimmed

Instructions

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
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.
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 ¼ 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.
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.

Nutrition

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Comments

5 from 1 vote (1 rating without comment)

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