Green Beans with Balsamic Onions and Almonds
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 124.6
- Total Fat: 7.5 g
- Cholesterol: 7.8 mg
- Sodium: 9.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 5.3 g
- Protein: 3.9 g
IntroductionCrunchy almonds and sweet caramelized onions dress up your favorite green beans. A drizzle of balsamic adds a tangy contrast. Crunchy almonds and sweet caramelized onions dress up your favorite green beans. A drizzle of balsamic adds a tangy contrast.
1 tablespoon butter or heart-healthy margarine
1 teaspoon olive oil
1/4 teaspoon black pepper
1 large white onion
4 cups frozen green beans
2 tablespoons balsamic vinegar
1/4 cup toasted slivered almonds
Alternate serving suggestion: Simmer the balsamic in a small saucepan until it has reduced by half. If you drag the spoon through the pan and the line remains, it's ready. Drizzle over the green beans just before serving, as we did in the photo.
Heat the butter and oil in a large skillet over medium heat. Once the butter is foamy, add the onions.
While the onions are cooking, heat the green beans according to package directions.
Add the pepper to the onions and cook for 15 minutes, stirring often, until the onions are golden brown.
Add the balsamic to the pan and stir well to combine. Cook another five minutes, until the balsamic has reduced by half.
Add the green beans to the pan and toss to combine.
Remove from heat and sprinkle on the almonds.
. (3/4 cup per serving)
Created by SparkRecipes.com editor Stepfanie Romine for
Photos by Whitmeyer Photography
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Member Ratings For This Recipe
Frozen green beans have no "unnecessary ingredients." They are simply beans that are frozen. Fresh beans are not always better nutritionally unless they are picked and used immediately. One never knows how long ago grocery store beans have been sitting around. - 11/4/14
I made this but reduced to one serving because I just had a few fresh green beans. Sauteed the fresh beans along with the onion. Oh my this was delicious! I sliced the almonds finely and mixed them in after cooking. I may try this with other veggies too, so good. - 2/4/13