Balsamic Parmesan Green Beans Food

BALSAMIC-ROASTED GREEN BEANS WITH PARMESAN

Balsamic-Roasted Green Beans with Parmesan image

Sweet balsamic vinegar and nutty Parmesan cheese complement roasted green beans and shallots in this easy and healthy side dish. Roasting the green beans gives them a sweet, caramelized flavor while they still retain some bite. Serve with chicken, fish, pork--you name it. These green beans are also a wonderful addition to your Thanksgiving meal.

Provided by Robin Bashinsky

Categories Gluten-Free Thanksgiving Side Dish Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 ¼ pounds trimmed fresh green beans (about 8 cups)
2 medium shallots, sliced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons balsamic vinegar
1 ounce Parmesan cheese, finely grated (about 1/4 cup)

Steps:

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
Combine green beans, shallots, oil, salt and pepper on the prepared pan; toss to coat well. Roast until tender, 15 to 18 minutes. Drizzle evenly with vinegar; sprinkle with Parmesan.

Nutrition Facts : Calories 78 calories, Carbohydrate 4.2 g, Cholesterol 4 mg, Fat 6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 282.3 mg, Sugar 1.7 g

GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN

Green Bean Salad with Basil, Balsamic, and Parmesan image

Is your garden overflowing with green beans? Whip up this green bean salad recipe with basil, Parmesan, and balsamic vinegar for a great summer side dish.

Provided by Elise Bauer

Categories Salad Bean Salad Green Bean

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper

Steps:

Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.

Nutrition Facts : Calories 164 kcal, Carbohydrate 13 g, Cholesterol 6 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 228 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 6, UnsaturatedFat 0 g