Green Beans with Caramelized-Shallot Butter

To make this dish ahead, plunge the beans into ice water after boiling, and drain and refrigerate up to a day ahead. Prepare and chill the shallot mixture up to 2 days ahead. To serve, place the beans and shallot mixture in a large microwave-safe bowl, cover with plastic wrap, and microwave at HIGH 3 minutes or until heated. Toss well before serving.


10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 90
Caloriesfromfat 29 %
Fat 2.9 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 14.8 g
Fiber 3.3 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 207 mg
Calcium 49 mg


2 1/2 tablespoons butter
1 cup sliced shallots
1/3 cup balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds green beans, trimmed (about 10 cups)


Melt the butter in a saucepan over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 1 1/2 minutes. Remove from heat. Stir in thyme, rind, salt, and pepper.

Cook beans in boiling water 3 minutes or until crisp-tender; drain. Place beans in a large bowl. Stir in shallot mixture; toss well to coat.