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The deep, rich sweetness of caramelized onions are the perfect match for these roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The beauty of this dish is it can be served hot or at room temperature, making it perfect for buffets, potlucks or picnics. Delicious with our Asian Pork Tenderloin (in my cookbook Fresh Tastes), Scallops with Tomato and Pesto (Fresh Tastes) and Parmesan-Onion Breaded Chicken Breasts (Fresh Tastes).
- 2 tablespoons butter
- 4 ounces (about 2 to 3 large) shallots
- 1 teaspoon sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ pounds fresh green beans, trimmed and broken into 1- to 2-inch pieces
- 4 tablespoons extra virgin olive oil, divided
- 2 to 3 teaspoons fresh lemon juice
- 1½ teaspoons Dijon mustard
- In a medium skillet, melt butter over medium-low heat.
- Peel shallots, cut in half and thinly slice. Using your hands, break slices into individual pieces. Sauté shallots in butter, stirring occasionally, about 10 to 12 minutes or until very soft.
- Stir in sugar and continue cooking, stirring occasionally, about 3 minutes or until golden brown. Season to taste with salt and pepper. Set aside.
- Preheat oven to 400 degrees.
- Place beans on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing to coat. Season with salt. Roast for 10 to 12 minutes or crisp-tender.
- In a medium mixing bowl, whisk together the lemon juice, mustard and remaining 2 tablespoons olive oil. Add cooked beans and toss. Season to taste with salt and pepper. Serve hot or at room temperature with caramelized shallots sprinkled over the top.
Variation: Green beans can be steamed instead of roasted.