Green Beans and Glazed Onions


  • 1 10-ounce (360 g) bag frozen baby pearl onions

  • 2 pounds (860 g) fresh green beans, trimmed

  • 2 tablespoons (25 g) reduced-fat margarine

  • 1 tablespoon (15 ml) balsamic vinegar

  1. Cook onions, according to package directions, until tender. Drain and keep warm.

  2. Cook green beans in a large nonstick skillet in water to cover until crisp tender, about 5 minutes. Drain and keep warm.

  3. In same skillet, melt margarine over medium heat. Add balsamic vinegar and onions. Toss to glaze. Add green beans and gently mix to combine.

  4. Transfer to a serving dish and serve hot

Nutritional Facts

Per serving
60 calories (21% calories from fat)
2 g protein
2 g total fat (0.3 g saturated fat)
11 g carbohydrates
3 g dietary fiber
0 cholesterol
37 mg sodium
Diabetic exchanges
1/2 carbohydrate (2 vegetable)
1/2 fat

dinner balsamic pearl onions side dish green beans beans vegetables gluten free stovetop anti inflammatory

5 replies

GabbyPA 2008-11-17 18:30:41 -0600 Report

Yummy. I served this tonight with a ham chowder. Hit the spot on a chilly nite. There is something about the balsamic vinegar that really makes this great.
I used fresh pearl onions because they carmalize really well and add that extra flaovr. Good one!

teddybearcub1960 2008-10-06 07:52:49 -0500 Report

I think this sounds really really good that I'm going to have to try it need different ways to fix vegs than always the same way. Thanks for sharing.