Name: Green Beans and Pan-Roasted Red Onions
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; ½ cup fat-free, less-sodium chicken broth; 1 tablespoon balsamic vinegar; 2 teaspoons brown sugar; ¼ teaspoon salt; ¼ teaspoon black pepper

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

14 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

5 cups water
1 pound green beans, trimmed
1 tablespoon olive oil
3 red onions, each cut into 8 wedges
½ cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Step 1

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

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Step 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.
Step 3

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

Nutrition Facts

Per Serving:

33 calories; calories from fat 27%; fat 1g; saturated fat 0.2g; mono fat 0.7g; poly fat 0.1g; protein 1.1g; carbohydrates 5.4g; fiber 1.2g; cholesterol 0mg; iron 0.4mg; sodium 62mg; calcium 19mg.

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Green Beans and Pan-Roasted Red Onions

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Green Beans and Pan-Roasted Red Onions

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Green Beans and Pan-Roasted Red Onions

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Green Beans and Pan-Roasted Red Onions