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- Prep 5min
Updated May 5, 2015
cup balsamic vinegar
tbsp brown sugar
(8 oz) box frozen Cascadian Farm™ organic whole petite green beans
cup dried berries (strawberries, blueberries, or cranberries)
Add balsamic vinegar and brown sugar to a small saucepan. Cook over medium heat about 5 minutes until reduced and syrupy.
While the balsamic vinegar reduces, cook green beans in microwave according to box directions.
Serve green beans tossed with dried berries and topped with a drizzle of the balsamic syrup.
Nutrition InformationNo nutrition information available for this recipe
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- Instead of water, you can use vegetable stock or chicken stock to cook your beans initially. This will add some amazing flavor to this green beans recipe.
- If you cannot find fresh green beans, you can also use frozen green beans. Just make sure you thaw and drain the beans before use.
- After boiling your beans for the first time, a good tip is to immediately place them in an ice bath to stop them from cooking. This will help you avoid mussy green beans.
Before you start cooking your keto beans, make sure all of your green beans are fresh. This means that none of your snap beans will be wilted or have spots. If you find spotted or wilted beans, then throw these away.
Once you’ve accessed your beans, then you should wash them thoroughly under running water.
15 minute bonus points
Any recipe that comes together in 30 minute or less gets major bonus points in my book. These Moroccan balsamic green beans take only 15.
The green beans get a quick boiling water bath (also known as blanching) before getting tossed with the garlic, herbs, balsamic vinegar and seasoning.
It all comes together with a few quick flicks of the wrist.
Balsamic Garlic Roasted Green Beans and Mushrooms
It’s always a challenge to find simple yet delicious ways to serve vegetables to my family, but these Balsamic Garlic Roasted Green Beans and Mushrooms definitely fit the bill.
They’re easy, delicious, and healthy. What more could you ask for?
I tried the recipe and it was absolutely delicious! I don’t think I’ve ever had green beans this delicious before.
I feel like it’s important to serve vegetables with dinner, but I often resort to tossing a bag of baby carrots on the table with a bottle of Ranch dressing.
Not that there’s anything wrong with that, especially since that’s one veggie I know my kids will eat! But every once in a while I like to serve something a little more fancy, if you know what I mean? And balsamic vinegar makes just about anything seem fancy!
These delicious roasted beans and mushrooms have just a few simple ingredients, and once they’re in the oven, I don’t need to fuss over them.
My husband and I especially love green beans prepared this way, and my kids will eat them too (although a few of them bypass the mushrooms), which makes this the perfect side dish for almost any meal.
I made these as a side dish for our Thanksgiving feast yesterday. Delicious! It came out wonderful!
I also added some orange zest grated on top at the end, with the salt and pepper, and it really added a delicious and unique taste. I’ll be making it again, for sure.
I love that this dish is simple enough for every day dining, but classy enough for company and special occasions.
This is the kind of recipe that I know I’ll be making for years to come!
WHAT PEOPLE ARE SAYING ABOUT BALSAMIC GARLIC ROASTED GREEN BEANS AND MUSHROOMS
These were absolutely fabulous.
I don’t normally take the time to review but this dish deserves it. Easy and delicious! Will serve to company next weekend. Sure to impress!
This was very good. We couldn’t get enough of it. Thanks for another great way to get vegetables.
I made these and are delicious. Everyone loved them.
I loved it. We just drizzled balsamic glaze on top for a little extra flavor.
Be sure to save this recipe for Balsamic Garlic Roasted Green Beans and Mushrooms to your favorite Pinterest board for later.
Tips for Choosing and Storing Green Beans
Appearance: Look for brightly colored beans that snap easily when bent. The skin should be smooth and tight. Avoid beans that have visible seeds and blemishes.
Size: When it comes to green beans, bigger isn’t necessarily better.” When beans too large or excessively thick, they can get get tough or stringy. You’ll also lose that sharp, fresh green bean flavor.
Storing: Keep unwashed green beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days.
Although no one will be disappointed when these delicious charred green beans make an appearance as a side dish, you can also get creative and use them in all kinds of recipes.
- Make a Grilled Green Bean Salad with cherry tomatoes, shallots, and feta cheese. Toss with lemon juice, olive oil, and fresh black pepper,
- Use them in a grilled vegetable pasta salad with all your other grilled veggie favorites. Add a store bought vinaigrette or make your own at home.
- Serve them with a healthy ranch dip or hummus for a fun twist on the normal veggie and dip side.
- Toss the green beans with some canned chickpeas, tomatoes, arugula, and goat cheese for a hearty vegetarian dish. Add olive oil, lemon juice, black pepper, and fresh basil,
Tip for Preparing This Recipe:
Use pre-cooked beets! Have you ever seen pre-cooked beets at the grocery store? Not canned beets, but the ones in the produce section in the package?
Love Beets is one of the companies that makes them in case you&rsquore looking for a trusted brand. They make your beet experience super easy by packaging up quality organic beets that are already roasted for your munching convenience.
The reason I suggest this is beets on their own require a substantial amount of time to cook. You can steam, roast, saute, or boil them, but regardless of the way you cook them, they will take more time than the green beans to cook.
For this reason, I suggest either pre-cooking the beets yourself according to your favorite method, or buying the pre-cooked ones. Here is a tutorial from The Kitchn on How to Roast Beets.
How to choose the best green beans:
Use fresh! 100% use fresh. Don’t pull out any frozen green beans for this green bean salad, please. Look for bright green colored green beans with no brown spots. They should be firm (not limp), and they should snap when you bend them in half. If you follow these guidelines, then you’ll be using the freshest green beans!
Roasted Green Beans with Balsamic-Browned Butter
Your family will be licking the plate! Yes – it’s that good! This recipe for Roasted Green Beans with Balsamic-Browned Butter maximizes big flavors from roasting the beans, and from just a tiny bit of indulgently delicious browned butter. Perfect when you’ve got a bumper crop of summer beans, and also a healthier alternative to traditional green bean casseroles for the holidays (psssst … it’s a total Thanksgiving game-changer)!
This Recipe Is: • Ready in 30 Minutes or Less • Vegetarian • Gluten Free •
We’re gonna cause you deep embarrassment with this recipe, so we’re just apologizing right up front. Your family and friends will be unabashedly licking their plates. Oh, Miss Manners would be so appalled! Truly, it’s worth it, though … you’ll see …
Browned butter is magical stuff. It’s like the yumminess of butter to the millionth power. (Ha! A little math fun for you!) And for health-conscious people like our THKers, the beauty is that a little decadent browned butter goes a long, looooong way. And, it makes pretty much anything – like these green beans (or probably even shoe leather or bicycle grease!) taste irresistible.
We’ve witnessed this amazing phenomenon firsthand. If your kids gulp down their green veggies, we know you won’t mind if they lick their plates, too! (Now, when your best friend’s hubby starts licking his plate – ewwwww! – you’re kinda on your own … remember – we already apologized!)
With just a handful of ingredients and almost no prep time for this recipe – we’re done apologizing. From here on out, we’re just sticking with “You’re welcome.”
What’s your preference? Cut the little tails off, along with the stems, or leave them on? We’ve seen both ways in magazines and restaurants! Gretchen prefers to cut them off, Shelley leaves those cute tails on!
Years ago, back in 2001, Cooking Light magazine first ran their recipe for Roasted Asparagus with Balsamic Browned Butter . It’s since become legendary. As in, probably the single most fantastic recipe Cooking Light has ever published. In fact, six years ago when the magazine celebrated its 20th anniversary by publishing its top recipes of the first 20 years, that recipe was selected as their Best Vegetable Side Dish ever! And just last month, it was once again featured in Cooking Light’s article “Our 25 All-Time Favorite Recipes”! See … totally amazing!
That asparagus recipe has become a mainstay at pretty much any holiday meal Shelley’s family serves (Easter, Christmas, Thanksgiving …). It’s the recipe that taught her kiddos to love asparagus. Really. LOVE asparagus … and then it taught them to lick their plates. *SIGH* Oh, well … worth it!
Lately, though, she’s adapted the browned butter sauce for other veggies. Mmmmmmm … broccoli (with pine nuts!) … her family actually liked it even better than the exalted asparagus! With just a tiny bit of this browned butter, the four of them ate nearly 2 pounds of broccoli at dinner! We’re not kidding when we say that this could just be the thing to get your kids eating their veggies!
Bottom line: this browned butter sauce is amazing!
When we were planning our THK Thanksgiving posts, Gretchen suggested we try the sauce with green beans. Ah-MAZING! And, since green beans are such a traditional food on America’s Thanksgiving tables, we’re gonna share this version of Shelley’s browned butter veggies with you first.
It’s SOOOO much better than that traditional green bean casserole that nestles itself (and its extra calories) right around your midsection.
Sure, it’d be fantastic with fresh summer beans (hint … hint … you’ll want to bookmark this recipe for next August!), but this is also just perfect at Thanksgiving with the beans we’ve still been finding in our local markets. In a pinch, you can even use the pre-washed, pre-trimmed, bagged green beans you often find in the produce section. Just don’t use frozen.
Make-Ahead Tip: You can rinse and stem the green beans earlier in the day, or even the day before. You can get even further ahead by spreading all the beans out on a parchment-lined baking sheet and wrapping the whole thing in plastic, refrigerated until go-time. Then simply fire up the oven, hit those beans with a quick spray of olive or canola oil and a little salt and pepper. While they roast, you can get the butter browning.
Making Browned Butter: If you’ve never done this before, don’t be nervous. You can SEE and SMELL when the butter is getting brown and toasty, and although you don’t want it to actually burn, this recipe is very forgiving. Just keep a vague eye on it while you’re prepping the rest of the meal – it’s really not that finicky!
As you can see in the photos above, there is a specific progression that’s easy to watch. First, your butter will melt, and then it will foam. Finally, the milk solids will begin to fall to the bottom of the pan, at about the same time that you begin to smell a lovely, nutty aroma and see a gorgeous browned color. That’s the perfect time to pull the butter off the heat.
Now, for most browned butter recipes (and after tasting this recipe, you’ll be dying to try others!), you would ideally pull your butter off the heat before the milk solids get quite as dark as they are in our fifth photo. If left too long, the butter will actually begin to blacken and lead you past making a browned butter sauce to a different sauce called beurre noir.
What we want you to see here, though, is that this particular browned butter recipe just isn’t that picky. Even if you’re busy basting the Thanksgiving turkey and the butter gets a little too brown – don’t panic! Once the flavors of balsamic and soy sauce have been added, it’ll still be absolutely delicious (although we wouldn’t recommend letting the butter go much past how ours looks in photo 5).
Also, some recipes will suggest that you strain the milk solids out of the browned butter, but for this recipe, that’s not necessary either!
One tiny word of caution – once you’ve browned your butter and turned off the heat, stand back a bit as you add the balsamic vinegar and soy sauce. Especially as you pour in the first spoonful, your butter will sizzle and splatter up, so you want to be sure it doesn’t burn your hand or stain your carefully-chosen Thanksgiving ensemble!
And remember: this isn’t just a recipe for Thanksgiving. It’s for every day, especially in the summer when green beans are really at their finest. Make it for your holiday gathering next Thursday, and then tuck it away … this is a recipe you’ll make again and again.
Green Beans with Balsamic Drizzle - Recipes
Soak shallots in vinegar for a minimum of an hour or overnight.
Whisk in the Dijon mustard. Gradually whisk in oil. Salt and pepper to taste.
Stir basil into the dressing.
Parboil green beans in boiling salted water for 2 minutes, until tender. Rinse under cold water.
Toss the beans with half the dressing. Toss the tomatoes with the remaining dressing.
Arrange for a colorful presentation
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PSA: We’ve got a bad case of hay fever.
Sorry, that was misleading. No, we don’t have runny noses or itchy, watering eyes. We’re just full blown addicted to hay rides, and everything they entail: crunchy leaves, picturesque countrysides, apple picking, thick sweaters, and cozying up to warm bowls of Instagram-worthy meals afterwards. Blame October. But honestly? This is one brand of hay fever we long for year-round. Especially when we’ve got Seven Barrels White Balsamic & Tuscan Herb Extra Virgin Olive Oil in the kitchen cabinet. That unbeatable pair makes chowtime the main event no matter what it follows… a hayride, a corn maze, or a game of touch football. Whip up some of this comfort food, and be forewarned: you’ll be singing “You Give Me Fever” to Seven Barrels in no time. Are you shouting, “SHOW ME THE RECIPES!” Tom Cruise style, yet? Here they are…
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Lost in a corn maze? Make the most of it and grab some ears to make this delectable Grilled Corn, Avocado & Tomatoes Dish with White Balsamic & Tuscan Olive Oil Dressing. Sometimes the simplest things are the best, and this recipe is evidence. Crisp sweet corn, creamy avocado, and perfectly juicy tomatoes unite with the mouthwatering flavors of Seven Barrels White Balsamic and Tuscan Olive Oil to make this simple dish a true standout.
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Spice up your green salad with a free pour of spicy Baklouti Olive Oil, Barrell-aged Red Wine Vinegar and sea salt. All to taste. A variation on this would be to use half Baklouti Olive Oil with half Garlic Olive oil. And for fun, add some feta cheese to this combo.
Coconut White Balsamic & Lime Olive Oil
Mixed greens with strips of grilled chicken or shrimp, avocado, thinly sliced red onions & slivered almonds. Drizzle vinegar & oil on to taste.
Cranberry Pear White Balsamic & Blood Orange Olive Oil
Spring mix lettuces with dried cranberries, thinly sliced pear, roquefort cheese & candied pecans. almonds. Drizzle vinegar & oil on to taste.
Pomegranate Balsamic and EVOO of Your Choice
Arugula, shaved parmesan and toasted pine nuts. Almonds. Drizzle vinegar & oil on to taste.
Aged Traditional Balsamic with Tuscan Herb Olive Oil
- Drizzle on Antipasto salad
- Sliced tomatoes, thinly sliced red onions & croutons
- Burrata cheese topped with chopped tomatoes, garlic & fresh basil
Milanese Gremolata Salad & Sicilian Lemon Balsamic
Roma tomatoes, Persian cucumbers, sliced red onion, feta cheese, sea salt & cracked pepper. Drizzle vinegar & oil on to taste.
Fig Balsamic with Chipotle Olive Oil
Baby Spinach, crumbled bacon, hardboiled eggs, almonds. Drizzle on vinegar and oil and season with salt, to taste.
Ripe Peach White Balsamic and EVOO of your choice
Butter lettuce with fresh sliced peaches or pears, goat cheese and roasted walnuts. Drizzle on vinegar and oil and season with salt, to taste.
Try these other great combinations for salads:
- Harrisa Olive Oil and Mango Balsamic Vinegar
- Tuscan Herb Olive Oil with Aged Traditional Balsamic
- Tangerine Balsamic with Herbs de Provence Olive Oil
- Sicilian Lemon Balsamic with Garlic Olive Oil
- Blood Orange Olive Oil with Cranberry Pear Balsamic
- Aged Traditional Balsamic with Lemon or Basil Olive Oil
APPETIZERS & SNACKS
Crackers with Cheese
Mix crumbled blue cheese with Espresso or Dark Chocolate Balsamic Vinegar. Use as a topping crackers or fill endive leaves with the mixture
MEAT, POULTRY AND FISH
Baste the salmon with Vermont Maple Dark Balsamic mid-way through the grilling process and add salt to taste. It should caramelize nicely and serve when cooked to desired doneness.
Drizzle salmon or other fish of your choice with Butter Olive Oil or EVOO of your choice
Brush Lemon, Lime, Wild Fernleaf Dill or Blood Orange Olive Oil on fish before grilling or baking. Drizzle with additional oil before serving.
Brush fish or chicken with Garlic Olive Oil. Spread Delizia Pesto over the top and sprinkle with sun-dried tomatoes before baking.
Make a marinade for steaks or tri-tip with Tuscan Herb or Garlic Olive Oil and Aged Traditional Balsamic
Marinate chicken breasts in EVOO of your choice and Sicilian Lemon Balsamic, add Italian dried herbs for an hour or overnight. Grill or broil.
Brush Herbs de Provence Olive Oil on lamb, turkey, chicken before roasting.
Brush tilapia with Chipotle Olive Oil and pan fry for delicious fish tacos. Mix some Chipotle Olive Oil and Tajin seasoning for a zesty topping.
Mix feta cheese with Dark Chocolate Espresso or Vermont Maple Balsamic as a topping for Filet Mignon or New York Steaks. Or any steak for that matter!!
Brush chicken with Chipotle, Tuscan Herb, Wild Mushroom & Sage or Garlic Olive Oil before grilling or baking. Finish with a little more after you take it off the heat.
Make your own Balsamic Crème (Balsamic Glaze)
- Try Tangerine balsamic crème drizzled over ice cream
- Vermont Maple balsamic crème brushed over grilled salmon or drizzled over waffles, or Fig balsamic crème drizzled over goat cheese. Or whatever you think sounds good!
VEGETABLES AND SIDE DISHES
Slice up ripe tomatoes and thinly sliced onion. Layer the tomatoes and onions on a platter, crumble blue cheese over them. Drizzle with Garlic olive oil and Barrel-aged Red Wine vinegar with a few sprinkles of sea salt. Garnish with chopped chives.
Persian Cucumbers drizzled with Dill Infused Olive Oil and sprinkled with Sea Salt. To jazz it up a little, add Premium white Balsamic vinegar and sprinkle with fresh snipped dill.
Blanch green beans and when done, drizzle with Sicilian Lemon Balsamic and salt.
Use Butter Olive Oil or Garlic Olive Oil on baked potatoes or in mashed potatoes as a healthy alternative to butter.
Use Butter Olive Oil or Garlic Olive Oil as a dip for steamed artichokes.
Drizzle Wild Mushroom and Sage Olive Oil, Tuscan Herb Olive Oil or Milanese Gremolata on prepared risotto or pasta. Also delicious drizzled over Pasta Fagioli.
Lay asparagus in a single layer on a sheet pan and drizzle with Lemon or Lime Olive Oil and top with parmesan cheese before roasting
Put sliced strawberries over vanilla ice cream and drizzle with Strawberry balsamic and you have a lovely, easy dessert.
Switch out the oil in your favorite chocolate cake or brownie recipe for Blood Orange Olive Oil to give your dessert an extra depth of flavor. Also works with boxed mixes. Easy!
Try a splash of the flavor of your choice of Antica’s Balsamics in flat or sparkling water.
Make cocktails with it! Add a tablespoon or two of any fruity Antica white balsamic to vodka and club soda.