Prep 10 mins
Cook 10 mins
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.
- 1 (8 ounce) package baby carrots or 1 (8 ounce) packagethree 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
- 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.
- Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
- 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.
- Add broth, vinegar, and sugar; bring to a boil.
- Simmer 3 minutes or until syrupy.
- Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
- Cook for 2 minutes or until thoroughly heated.