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.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 29%
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 14.8g
  • Fiber: 3.3g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 207mg
  • Calcium: 49mg


  • 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)


  1. 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.
  2. 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.
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