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Green Beans and Pan-Roasted Red Onions

Photo: Becky Luigart-Stayner
Yield 14 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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