Pan-Roasted Green Beans with Caramelized Onions

This week I have another favorite MPM Side Dish in a Flash for you! Dress up your plain green beans by letting them soak up the sweetness of gently caramelized onions. Sure, just steaming or boiling the beans is faster, but with just a few extra steps your green beans will be exploding with the most amazing flavor! (hopefully causing your family to beg for more!)

 
This simple to prepare veggie dish will become a staple on your weeknight menus and will also make a beautiful presentation on your Thanksgiving and holiday tables.

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Pan-Roasted Green Beans with Caramelized Onions

Yield: about 4 servings

 
Click HERE for the full recipe, but in the nutshell, here is what you do:
 

Instructions

Place beans in a large sauté pan; add just enough water to cover (or use a vegetable steamer). Bring water to a boil; cook green beans until just crisp-tender, about 5 minutes. Drain; immediately plunge beans into ice water. When beans are cool, pat dry with a towel. Dry sauté pan.

 
 
In same sauté pan, heat oil over medium setting. Add onions, turning with a spatula to coat thoroughly.

 
 
Reduce heat to medium-low; continue sautéing for 5 to 8 minutes, turning frequently, until onions are soft and golden brown in color. (Resist the urge to turn up the heat as slow-cooking the onions is the secret to achieving true caramelization.)

 
 
Return cooked green beans to pan, combining well with onions. Sauté for about 5 minutes, turning frequently, until green beans are hot and lightly roasted.

 
 
Season with salt and pepper. Toss with lemon zest as desired and sliced almonds or pine nuts.

 
 
Place green beans and caramelized onions on a serving platter. Serve warm or hot.

Print Recipe

Pan-Roasted Green Beans with Caramelized Onions

Dress up plain green beans by letting them soak up the sweetness of caramelized onions. Sure, just steaming or boiling beans is faster, but with just a few extra steps your green beans will be exploding with flavor, hopefully causing your kids to beg for more. This simple dish makes a beautiful presentation on your company table as well.

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

• 1 pound green beans trimmed
• Large bowl of ice water
• 1 tablespoon olive oil
• 1 large sweet onion like Vidalia, thinly sliced or coarsely chopped
• Coarse salt and pepper to taste
• Lemon zest as desired
• 2 tablespoons toasted sliced almonds or toasted pine nuts

Instructions

• Place beans in a large sauté pan; add just enough water to cover (or use a vegetable steamer). Bring water to a boil; cook green beans until just crisp-tender, about 5 minutes.
• Drain; immediately plunge beans into ice water. When beans are cool, drain thoroughly and pat dry with a towel. Dry sauté pan.
• In same sauté pan, heat oil over medium-high setting. Add onions, turning with a spatula to coat thoroughly. Sauté onions for 5 minutes, turning frequently to prevent sticking.
• Reduce heat to medium-low; continue sautéing for 5 to 8 minutes, turning frequently, until onions are soft and golden brown in color. Do not allow to burn.
• Return cooked green beans to pan, combining well with onions. Sauté for about 5 minutes, turning frequently, until green beans are hot and lightly roasted.
• Season with salt and pepper to taste. Toss with lemon zest as desired and sliced almonds or pine nuts,
• Place green bean mixture on a serving platter. Serve warm or hot.

Notes

Make Ahead and Storage Tips: this dish may be made up to 2 days ahead. Cover and refrigerate until serving time. In large sauté pan, reheat over medium-low setting for 5 minutes or until hot. Can also cook just the green beans up to 2 days ahead, completing the recipe at serving time.

Notes

Haricot vert (thin, French-style green beans) are especially nice in this dish. They are extra-tender, yet will stand up to pan-roasting.
 

Other MPM Side Dishes in a Flash to try are:

Click HERE for Balsamic-Glazed Brussels Sprouts Recipe

Click HERE for Mashed Confetti Cauliflower Recipe

Click HERE for Roasted Moroccan-Spiced Carrots Recipe

Click HERE for Sauté of Rainbow Chard with Apples Recipe

Coming to the Blog: Double Chocolate-Spiced Pumpkin Brownies!

Ceeya next Time!

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Linda Shapiro, Meal Planning Maven