Pan-Roasted Green Beans with Caramelized Onions
Dress up plain green beans by letting them soak up the sweetness of caramelized onions. Sure, just steaming or boiling beans is faster, but with just a few extra steps your green beans will be exploding with flavor, hopefully causing your kids to beg for more. This simple dish makes a beautiful presentation on your company table as well.
Ingredients
- 1 pound green beans trimmed
- Large bowl of ice water
- 1 tablespoon olive oil
- 1 large sweet onion like Vidalia, thinly sliced or coarsely chopped
- Coarse salt and pepper to taste
- Lemon zest as desired
- 2 tablespoons toasted sliced almonds or toasted pine nuts
Instructions
- Place beans in a large sauté pan; add just enough water to cover (or use a vegetable steamer). Bring water to a boil; cook green beans until just crisp-tender, about 5 minutes.
- Drain; immediately plunge beans into ice water. When beans are cool, drain thoroughly and pat dry with a towel. Dry sauté pan.
- In same sauté pan, heat oil over medium-high setting. Add onions, turning with a spatula to coat thoroughly. Sauté onions for 5 minutes, turning frequently to prevent sticking.
- Reduce heat to medium-low; continue sautéing for 5 to 8 minutes, turning frequently, until onions are soft and golden brown in color. Do not allow to burn.
- Return cooked green beans to pan, combining well with onions. Sauté for about 5 minutes, turning frequently, until green beans are hot and lightly roasted.
- Season with salt and pepper to taste. Toss with lemon zest as desired and sliced almonds or pine nuts,
- Place green bean mixture on a serving platter. Serve warm or hot.
Notes
Make Ahead and Storage Tips: this dish may be made up to 2 days ahead. Cover and refrigerate until serving time. In large sauté pan, reheat over medium-low setting for 5 minutes or until hot. Can also cook just the green beans up to 2 days ahead, completing the recipe at serving time.
Haricot vert (thin, French-style green beans) are especially nice in this dish. They are extra-tender, yet will stand up to pan-roasting.
Other MPM Side Dishes in a Flash to try are: Balsamic-Glazed Brussels Sprouts, Crazy for Greens and Sauté of Rainbow Chard with Apples.
