Balsamic Green Beans and Fennel
Ready In: 35 mins
Serves: 4
Yields: 3 cups
Ingredients
- 1 lb fresh green beans
- 1 medium fennel bulb, cut into six to eight wedges (leave core in to hold wedges together)
- 1 small onion, cut into wedges (we like to grill the onion wedges, leave root end on to hold wedges together)
- 2 teaspoons olive oil
- 1⁄4 cup water
- 2 teaspoons brown sugar, packed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar
Directions
- Bring a large pot of water to a boil. Clean beans and cut fennel bulb into wedges. When water is boiling, add vegetables and blanch until crisp-tender, about 4 minutes. Drain and shock in ice water to stop cooking, then drain well.
- Heat oil in a large nonstick skillet over medium heat, Add onion (if not grilled) and cook 7 to 8 minutes, turning frequently, until golden brown.
- Add blanched vegetables, cook, uncovered, stirring and turning frequently, about 10 minutes until tender and caramelized. Add remaining ingredients and cook another 30 to 60 seconds until well coated and glazed.
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