Green Beans with Balsamic Roasted Shallots Recipe 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.
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 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.
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:
- 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
- Adapted from The Bon Appetit Cookbook
- 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
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 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.
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.
Serves 4 as a side dish.
Beans,
Sides,
vegetable,
vegetarian