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Blistered Balsamic Glazed Green Beans are pan-seared and deglazed with balsamic vinegar. Dress them up for the holidays with pomegranate seeds.
Green beans are a favorite vegetable at our house; they are easy to prepare and a great canvas for any types of spices or sauces you add. My favorite ways to prepare them are roasted in the oven or pan-seared and deglazed with balsamic vinegar.
If you are doing on a vegetarian, keto or paleo diet, these Blistered Balsamic Glazed Green Beans should be part of your go-to-meal plan. They pop with the deep bright flavor of the balsamic and then burst with a bite of each little pomegranate seed. You can’t go wrong with this recipe.
If you like this recipe, you will also like:
Roasted Butternut Squash and Apples Zucchini and Yellow Squash Zoodle Salad
Blistered Balsamic Glazed Green Beans
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Blistered Balsamic Glazed Green Beans are pan-seared and deglazed with balsamic vinegar. Dress them up for the holidays with pomegranate seeds.
Ingredients
- 1/2 lb. fresh green beans
- 1 TBS extra virgin olive oil
- Salt and pepper
- 1 TBS water
- 1.5 TBS Balsamic vinegar
- 2 TBS fresh pomegranate seeds
Instructions
- Clean green beans and snip off a small piece of each end of each bean.
- In a stove-top pan, add green beans, olive oil and, salt and pepper.
- Cook on medium heat for 10-15 minutes or until they start to blister.
- Carefully add water; they will spirt up a bit of oil but just be careful.
- Cook for another 3-5 minutes or until the water dissolves.
- Add balsamic vinegar and cook for another 5-10 minutes until they start to wilt.
- Remove from heat and add pomegranate seeds.
Notes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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