Green Beans and Pan Roasted Red Onions

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4.8 of 5 (20)

Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 39.7

Total Fat: 1.2 g
Cholesterol: 0.1 mg
Sodium: 107.9 mg
Total Carbs: 6.5 g
Dietary Fiber: 1.8 g
Protein: 1.5 g

View full nutritional breakdown of Green Beans and Pan Roasted Red Onions calories by ingredient

Introduction

Saved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it. Saved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 14

Ingredients

5 cups water

1 pound green beans, trimmed

1 tablespoon olive oil

3 red onions, each cut into 8 wedges

1/2 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

2 teaspoons brown sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions

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

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

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

Serving size: 1/2 cup Yield: 14 servings

Number of Servings: 14

Recipe submitted by SparkPeople user 60SIXTY.