I served these with the porcini-dusted chicken recipe from CL and they were delicious. I made them just as my guests arrived and kept them warm in a 180 degree oven. They were perfect.
Balsamic-Glazed Green Beans and Pearl Onions
Dress up green beans with pearl onions and balsamic vinegar to give this worthy-of-a-special-occasion side dish a nice flavor.
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Total: 40 Minutes
- Calories: 56
- Fat: 1.6g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 1.7g
- Carbohydrate: 9.8g
- Fiber: 2.8g
- Cholesterol: 4mg
- Iron: 0.9mg
- Sodium: 149mg
- Calcium: 34mg
- 1 1/4 pounds green beans, trimmed
- 1 tablespoon butter, divided
- 6 ounces red pearl onions, halved lengthwise and peeled
- 1/4 cup fat-free, lower-sodium chicken broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
- 2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
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