Green Beans and Pan-Roasted Red Onions

Cooking Light
Green Beans and Pan-Roasted Red OnionsRecipe
Photo: Becky Luigart-Stayner
14 servings (serving size: 1/2 cup)


+ Add To Shopping List
5 cups water
1 pound green beans, trimmed
1 tablespoon olive oil
3 red onions, each cut into 8 wedges
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper


Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.

Note: Beans may be cut into small pieces, if desired.

Created date

November 1999

Nutritional Information

Calories 33
Caloriesfromfat 27 %
Fat 1 g
Satfat 0.2 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 5.4 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 62 mg
Calcium 19 mg