Green Beans with Balsamic Roasted Shallots

Cookin Canuck 

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.