Green Beans with Balsamic Roasted Shallots

I love finding new recipes for vegetables.  At first I was nervous making this because I’m not a big fan of onions and this recipe had big chunks of shallots.  But I ended up really like this.  The shallots was nice and sweet and I was wishing I had added more.  This was such a nice change from from all the spicy Indian food we eat.

This recipe is from Cookin Canuck.  I didn’t make any changes to it.   When serving you should arrange the beans and then pour the shallots on top but I was lazy and just mixed it all in the pot.

Green Beans with Balsamic Roasted Shallots
Cookin Canuck 
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Note: Please verify your balsamic vinegar is Halal prior to using.  Some manufacturers add wine after the vinegar is made making them Haram.  Refer to this post on My Halal Kitchen for more details regarding alcohol based vinegars.

6 large shallots
4 tsp olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 cup vegetable broth
2 tsp sugar
1 tbsp balsamic vinegar
1 1 1/4 lb green beans, ends trimmed

Preheat oven to 450 F.

Coat a baking sheet with cooking spray.

Peel and cut shallots in half, leaving the root intact.  Place shallots in bowl and toss with 2 tsp olive oil, salt and pepper.

Place shallots cut side down on the baking sheet.  Roast until bottom side is deep brown (15-18 minutes)

Meanwhile, pour broth in a large skillet.  Over medium-high heat, boil until broth is reduced to 1/4 cup (5-6 minutes).  Add sugar and balsamic vinegar.  Bring to a boil until sugar is dissolved.  Add shallots, reduce heat to medium-low heat and simmer for about 5 minutes.

Bring a large pot of salted water to boil over medium-high heat.  Add grean beans and cook until tender crisp.  Drain and toss with 2 tsp olive oil.


Arrange on platter and top with roasted shallots.