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
Printable Recipe
Green Beans with Balsamic Roasted Shallots Recipe
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
Nutrition
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Estela @ Weekly Bite
This looks perfect! I'm forever looking for new ways to cook green beans 🙂
Nancy
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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Drick
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
Tracy
What a perfect side, I love this!
Indie.Tea
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!
Fromagette
Gorgeous and vibrant!!! And on the lighter side to offset all the other "damage" to be done that day...
Jenny
Mmmmm, I need to add this to my list for Thanksgiving, LOVE it!
Nicole, RD
Those look and sound fantastic! Who wouldn't eat green beans dolled up like that? 🙂
judee@glutenfreeA-Z
Balsamic shallots.. yum, they sound amazing..
doughmesstic
I've never made green beans this way - I'll have to try!