Balsamic Green Beans and Carrots With Pearl Onions |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This makes a VERY fancy looking side dish in less than 20 minutes! I prefer to use the fresh veggies in the steam-able bags you can find in the produce section, cuts down on the cooking time. I originally found this recipe in Cooking Light. However, I have added butter, garlic, more balsamic vinegar and carrots, so I am not sure if it is extremely light anymore, but it sure is good. Ingredients:
1 (8 ounce) package baby carrots or 1 (8 ounce) package three medium carrots, peeled and sliced |
2 (10 ounce) packages , fresh not frozen, steam-able green beans, ready to eat or 1 1/4 lbs fresh green beans, trimmed |
1 1/2 tablespoons butter |
6 ounces white onions or 6 ounces red pearl onions, halved lengthwise and peeled |
1/4 cup chicken broth |
4 tablespoons balsamic vinegar |
1 teaspoon minced garlic |
1 tablespoon sugar |
salt & pepper |
Directions:
1. Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside.
2. Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently.
4. Add broth, vinegar, and sugar; bring to a boil.
5. Simmer 3 minutes or until syrupy.
6. Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
7. Cook for 2 minutes or until thoroughly heated.
|
|