This Balsamic Shallot Glaze takes green beans up a few notches! Delicious dark vinegar flavor with the tang of shallots really add to the flavor profile and build a delicious side dish!

Making the Flavored Butter

Let two tablespoons of butter sit at room temperature so it is softened enough to combine with the balsamic shallots.

Finely chop the shallot and combine with the balsamic in a heavy skillet over medium heat. Let simmer until the majority of the balsamic has absorbed into the shallots or evaporated, leaving a thick, sticky sauce with the shallots. Let cool completely so it doesn’t melt the butter.

Press the shallots into the softened butter with a fork until well blended.

This can be done up to a day ahead of time. Chill in the refrigerator until you’re ready to use.

Making the Beans

Pick green beans that are a bright green flavor. They should snap easily when you bend them in half. We love to grab these at the farmer’s market to know they were freshly picked! Usually we can find good beans throughout the year. French beans also work well in this recipe and save you some prep time since you don’t have to snap the ends off of the beans.

Snap the ends off the beans and pull the string from the bean if it comes with the ends. Add the beans to a large pot of boiling water and cook until they are tender-crisp, about 6-7 minutes. Drain them once they are tender enough for your taste and rinse them with cold water to stop them from cooking further. Pat dry with paper towels.

These can be cooked up to a day ahead of time. Chill in the refrigerator until you’re ready to use.

The Combination of Green Beans with Balsamic Shallot Glaze

Combine the beans and the butter in a large non-stick skillet over medium heat. Toss them together until the butter melts and the beans are heated through, about 5 minutes.

Green Beans with Balsamic Shallot Glaze

Recipe by HeCooks4Me.comCourse: Recipes, Side Dishes, VeggiesCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

89

kcal

Total time

35

minutes

Take green beans up a few notches! Delicious dark vinegar flavor with the tang of shallots really add to the flavor profile and build a delicious side dish!

Ingredients

• 1 lb Green Beans – cleaned and ends snapped off

• 1/4 cup Balsamic Vinegar

• 1 large Shallot – finely chopped

• 2 Tbsp Butter – softened at room temperature

Directions

• Combine vinegar and shallots in a heavy smaller skillet. Bring the vinegar to a simmer and allow balsamic to absorb/evaporate almost completely (a small amount of the vinegar will remain in the pan). Remove from heat and allow to cool completely. Once cool, mash into the butter with a fork until well blended. This can be made up to a day ahead of time and stored in the refrigerator.
• Cook beans in a large pot of boiling water until crisp-tender, about 6 minutes. Drain them then rinse them in cold water until they’re cooled to stop any further cooking. Pat dry with a paper towel. These can be cooked up to a day ahead of time and stored in the refrigerator.
• Once you’re ready to serve them, combine the beans and the butter in a large non-stick skillet or sauce pan. Toss over medium heat until the butter melts to coat the beans and the beans are heated through.

Recipe Video