Roasted Green Beans and Vidalias with Apple Reduction

Perfect Side Dish for Entertaining.

There are so many good side dishes we are enjoying this time of year thanks to just harvested, fresh vegetables. So many of which go well with our favorite pastime; that is time spent on the patio while grilling or barbecuing. This dish along with a good cold, creamy pasta or potato salad, and maybe roasted corn, is about all we need to serve while enjoying our love for outdoor entertaining,

I have made a similar reduction before or a recipe using similar ingredients in a gravy for fried pork chops. This time, I chose to make it (less calorie redux) for a flavorful addition using two of my favorites this time of year: Fresh green beans and Vidalia onions. Enjoy!

Roasted Green Beans with Sweet Vidalia Onions
and served with a wonderful Southern Apple Reduction
4 servings

1 1/2 pounds fresh green beans, ends trimmed
1/2 Vidalia or sweet onion, sliced into vertical strips
2 garlic toes, sliced
1 tablespoon olive oil
salt and pepper to taste
1 sweet cooking apple, such as Gala, peeled and 1/4-inch diced
1/2 cup chicken stock
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon sweet paprika
pinch of sugar or Splenda
1 tablespoon margarine
1 tablespoon real bacon bits, optional

Preheat oven to 375 degrees F.

Wash the green beans, pat dry and for ease, cut with kitchen shears into 1 1/2-inch lengths. Place into a bowl along with the onions and garlic. Toss with the olive oil and add a little salt and pepper. Spread on a baking sheet and roast for about 15 minutes or until beans wilt and begin to roast. Do not let the garlic burn. Remove to a serving dish and keep warm.

Meanwhile, place apple, chicken stock, vinegar, thyme, paprika and Splenda in a small saucepan and heat over medium high. Reduce down to about 1/4-cup; remove from heat and strain sauce into a small bowl mashing the solids with the backside of a spoon to render as much sauce as possible. Discard the solids. Add sauce back to saucepan and reduce to about 2 tablespoons. Add margarine and when heated, remove from heat.

Before serving, drizzle sauce over green beans and sprinkle with bacon bits if desired. Serve immediately.

recipe by +drick perry

3 thoughts on “Roasted Green Beans and Vidalias with Apple Reduction

  1. Lea Ann (Cooking On The Ranch)

    I don't know which is a more exciting time of year, when Vidalia onions arrive, or the local Sweet Corn. Which we don't get until the end of July. This green bean side dish will be on my Memorial Day menu. Just keep your fingers crossed that our markets have their shipments of Vidalia Onions. And by the way, I had to chuckle about your comment on my blog about stoplights. My reply to that was "at least I don't call the refrigerator an Icebox". 🙂 Happy Grilling Drick.

    Reply
  2. Frank Fariello

    You're right, Drick. This is a great time of year for veggies. Just look at those beautiful glistening green beans! And what doesn't taste good with those sweet Vidalia onions?

    Reply

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