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
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Marisa
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!
Cookin' Canuck
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.
Lana @ Never Enough Thyme
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 🙂
Kristin King
That looks unbelievable - saving this recipe for Thanksgiving. 🙂
Tanya
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!
Medifast Coupon Code 2010
These green beans would make a lovely side dish, thanks so much.
Rich
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!
marla
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 😉
Megan
Going on the Thanksgiving menu! 🙂
Lane aka DinnerandConversation
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!