Sweet-and-sour balsamic-glazed shallots are tossed with crisp beans in this tasty side. Take the stress out of hosting dinner by preparing your shallots and green beans ahead of time, then tossing them together with the remaining ingredients just before serving. Shallots shrink as they cook and can vary in size, so quarter only the larger ones and halve any smaller ones.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large skillet, melt half of the butter over medium heat; cook shallots and pinch each of the salt and pepper, stirring occasionally and adding water, 1 tbsp at a time, if shallots begin to stick to pan, until softened and golden, about 15 minutes.Add vinegar and sugar; cook, stirring, until thickened and shallots are coated, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Meanwhile, in large saucepan of boiling salted water, cook green beans until tender-crisp, about 2 minutes; drain. (Make-ahead: Transfer to large bowl of ice water; drain. Refrigerate in resealable bag for up to 2 days. Continue with recipe as directed, adding 2 minutes to cook time.)
In separate large skillet, melt remaining butter over medium-high heat; cook green beans and remaining salt and pepper, stirring, just until tender, about 1 minute. Stir in shallots until heated through.
Tip from The Test Kitchen: When trimming the shallots, cut away only the tip of the root ends; the rest of the root will help keep each shallot intact as it cooks.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 183 mg
- Sugars 5 g
- Protein 3 g
- Calories 113.0
- Total fat 5 g
- Potassium 297 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 9.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 12.0
