Green beans with caramelized shallots is a really delicious and easy to prepare side dish recipe.
This Green Bean with Caramelized Shallot recipe can best be described as fresh cooked green beans with the addition of caramelized onions and fresh thyme. It’s a great side dish to serve with a holiday dinner, but it’s also totally delicious to serve with a regular weekday meal. We love it!
If you’re a fan of caramelized onions, you’ll love caramelized shallots just as much. Shallots are a bit sweeter and sweeter than yellow or white onions. They go very well with green beans.
- fresh green beans
- olive oil
- fresh thyme
How to find good green beans:
Look for firm, crunchy green beans. Avoid green beans with bruises or discolorations. Good beans easily break in half when fresh.
How to make green beans with caramelized shallots:
Boil the fresh green beans in a pot of salted water. Boil until tender – about 6 minutes. Drain the green beans then transfer them to a bowl of ice water. This will cool them down and immediately stop the cooking process. Drain again and reserve the green beans.
Heat a large skillet over medium-high heat and add the butter and olive oil. Add the shallots and sauté for 1 minute. Reduce the heat to low and sauté until the shallots are golden and tender. Sprinkle with fresh thyme, salt and pepper.
Add the cooked green beans to the pan and toss to combine with the caramelized shallots. Add a little more salt and pepper, as desired.
Tip for getting ahead:
Cook the green beans in advance. Wrap them in absorbent paper and seal them in a large zipped bag. Store in the refrigerator for up to 1 day. On the day of service, prepare the caramelized onions and add the cooked green beans to heat.
This green bean side dish recipe with caramelized shallots is likely to become your new favorite. It’s so delicious served with a balsamic rosemary pork tenderloin and I love making this recipe every time I serve my slow cooker cider ham or this Chicken with paprika. Enjoy!
Green beans with caramelized shallots
Perfectly cooked green beans with caramelized shallots and fresh thyme.
Servings: 8 portions
- 2 pound sterling green beans, rinsed and trimmed
- 1 grind medium shallots, peeled and sliced
- 2 soup spoons salted butter
- 2 soup spoons extra virgin olive oil
- 1 teaspoon chopped fresh thyme
- salt and pepper, to taste
Bring a pot of salted water to a boil. Cook green beans until tender, about 6 minutes. Drain and place in a bowl of ice water to cool. Drain again.
In a large skillet, melt the butter with the oil over medium-high heat. Add the shallots and sauté for 1 minute. Reduce the heat to medium-low; sauté until shallots are golden and tender, about 20 minutes. Sprinkle with thyme, salt and pepper.
Add the cooked green beans to the shallots and stir over medium-high heat until heated through. Season to taste with additional salt and pepper. Serve hot.
- *Save time: Prepare the green beans in advance in step 1. Wrap them in kitchen paper and seal them in a large zipped bag. Store in the refrigerator for up to 1 day.
Portion: 1portion, Calories: 132kcal, Carbohydrates: 17g, Protein: 4g, Large: 7g, Saturated fat: 2g, Trans fat: 1g, Cholesterol: 8mg, Sodium: 39mg, Potassium: 431mg, Fiber: 5g, Sugar: 8g, Vitamin A: 884UI, Vitamin C: 19mg, Calcium: 65mg, The iron: 2mg