Tested till perfect Sautéed Green Beans with Balsamic Shallots
Sautéed Green Beans with Balsamic Shallots
Photography Jodi Pudge

Sautéed Green Beans with Balsamic Shallots

Sweet-and-sour balsamic-glazed shallots are tossed with crisp beans in this tasty side. Take the stress out of hosting dinner by preparing your shallots and green beans ahead of time, then tossing them together with the remaining ingredients just before serving. Shallots shrink as they cook and can vary in size, so quarter only the larger ones and halve any smaller ones. Cost: $1.70 per serving

By Irene Fong and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2016

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 8 servings


  • 3 tbsp 3tbspbutter
  • 500 g 500gshallotshallots, quartered
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/4 cup 1/4cupbalsamic vinegar
  • 2 tsp 2tspgranulated sugar
  • 675 g 675ggreen beangreen beans, trimmed
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In large skillet, melt half of the butter over medium heat; cook shallots and pinch each of the salt and pepper, stirring occasionally and adding water, 1 tbsp at a time, if shallots begin to stick to pan, until softened and golden, about 15 minutes.

Add vinegar and sugar; cook, stirring, until thickened and shallots are coated, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Meanwhile, in large saucepan of boiling salted water, cook green beans until tender-crisp, about 2 minutes; drain. (Make-ahead: Transfer to large bowl of ice water; drain. Refrigerate in resealable bag for up to 2 days. Continue with recipe as directed, adding 2 minutes to cook time.)

In separate large skillet, melt remaining butter over medium-high heat; cook green beans and remaining salt and pepper, stirring, just until tender, about 1 minute. Stir in shallots until heated through.

Tip from The Test Kitchen: When trimming the shallots, cut away only the tip of the root ends; the rest of the root will help keep each shallot intact as it cooks.

Nutritional Information per serving: about

cal 113 pro 3g total fat 5g sat. fat 3g
carb 17g dietary fibre 3g sugar 5g chol 11mg
sodium 183mg potassium 297mg


calcium 5 iron 9 vit A 14 vit C 12
folate 17
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