Meals Matter

Green Beans and Pan-Roasted Red Onions

Contributed By: ckorfhage@dairycouncilofca.org
Cooking Light Magazine

Ingredients

5 cups Water

1 lb Green beans, trimmed

1 tbsp Olive oil

3 Red onions, each cut into 8 wedges

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

1 tbsp Balsamic vinegar

2 teaspoons Brown sugar

1/4 teaspoon Salt

1/4 teaspoon Black pepper

Preparation

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; saute 8 mintues or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.

Cook's Notes

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

Recipe Comments

Commented by: trina

The red onions are delicious pan roasted. I doubled the balsamic vinegar and brown sugar to increase the flavor.

 

Rate This Recipe

Scroll over the empty stars to rate.
  5 ratings
  Read (1)/Add a Comment
Share

Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: Single
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree

Nutrient Information

Calories: 31
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Carbohydrates: 5 g
Protein: 1 g
Vitamin A: 216 IU
Vitamin C: 7 mg
Calcium: 20 mg
Sodium: 67 mg
Iron: 0 mg
Fiber: 2 g