Tuesday, December 28, 2010

Green Beans with Balsamic Roasted Shallots

So, let me apologize first for this shameless post. I feel the need to toot my own horn for a second....I had my first "real" sit-down dinner and it was successful! I stressed the whole week about what to make and how the place settings should look. Then I planned out each day's prep to make sure I wasn't busy in the kitchen the entire party and I truly had a blast the whole time I was planning. I really love planning events at work, but planning events at home is just so much more fun! It was a chance for me to have a group of my friends in one room to enjoy a home cooked meal prepared by me. Great food, great laughs, and amazing conversation. It was the perfect way to start the holiday season! My next few posts will be the menu items I selected. Each turned out the way I imagined and made for a truly memorable meal. I hope you might entertain some friends with one or two of these upcoming recipes!

Green Beans with Balsamic Roasted Shallots

- 6 large shallots - cut in half and shelled, keeping root in tact
- 4 tbsp. EVOO
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup low-sodium chix broth (for you veggies - you can use vegetable broth)
- 2 tsp. granulated sugar
- 1 tbsp. balsamic vinegar
- 1 1/4 lb. green beans, ends trimmed

1. Heat the oven to 450* and coat a large baking sheet with cooking spray

2. In a bowl toss the shallots with the EVOO and salt and pepper. Spread the shallots out onto the cooking sheet and bake for 15-18 minutes (until they are dark brown on the bottom)

3. Over medium heat bring the chicken broth to a boil - reduce to about 1/4 cup

4. Add the sugar and vinegar and bring to a boil. Stir until the sugar is dissolved.

5. Add the roasted shallots to the broth mixture and simmer about 5 minutes coating the shallots. (the shallots can be made up to a day beforehand)

6. Bring a large pot of water to a boil. Drop the green beans into the water and cook for about 2 minutes (or until desired wellness).

7. Strain and then mix with a couple teaspoons of olive oil and shallots.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.