Cooking for a crowd this time of year can be a strain on oven space – not to mention our nerves. This fall-perfect side dish delivers great flavor thanks to the pearl onions, bacon lardons and a balsamic glaze. Green beans are great with poultry, pork or fish – this month, serve this recipe for Thanksgiving or with Turkey Day leftovers.
The balsamic glaze brings both acid and sweetness to this dish, and the bacon lardons add savory richness. Although most grocery stores stock balsamic glaze in the oil and vinegar aisle, it’s incredibly easy to make your own at home. This glaze recipe uses dark brown sugar, which imparts notes of caramel. By itself, the glaze can be used in both sweet and savory dishes – drizzle some on candied yams or leftover pecan pie for extra sweetness and depth of flavor.
Roasted Green Beans With Pearl Onions and Bacon Lardons in Balsamic Glaze
Serves | 6 to 8 |
- 3 lbs green beans, washed, stem ends trimmed on a diagonal
- 4 Tbsp grapeseed or vegetable oil, divided
- sea salt and freshly ground black pepper
- ½ lb bacon, sliced into ¼-inch pieces
- 2 bags frozen pearl onions (or 32 oz peeled fresh pearl onions)
- 2 tsp Dijon mustard
- ½ cup white balsamic vinegar
- 2 Tbsp honey
- ½ cup water
| Preparation | Preheat oven to 425°F.
In a large bowl, toss green beans with 2 tablespoons grapeseed oil until thoroughly coated. Add 3 large pinches salt and 1 pinch pepper, and toss once more. Set aside.
Place 2 large rimmed baking sheets in preheated oven for 10 minutes.
While baking sheets heat, in a large skillet over medium high heat, add remaining oil and bacon pieces. Cover, and cook for 6 to 8 minutes or until bacon starts to crisp; add onions. Turn heat up to medium-high and cook until onions are tender and develop color. Add mustard, vinegar, honey and water, and stir to combine. Cook until liquid reduces to form a thick syrupy sauce and onions are cooked through, about 15 minutes. Season with salt and pepper to taste, and set aside. (Glaze will thicken slightly as it cools.)
Divide oiled green beans between preheated baking sheets, and transfer to oven to roast, 1 pan on top rack and other on bottom; roast for about 20 minutes. Halfway through, switch placement of baking sheets, and cook until tender, about 4 more minutes or until beans are fork-tender. Remove from oven, combine in a large bowl and toss with balsamic-coated bacon lardons and onions. Season with salt and pepper to taste, and serve warm.
Join Feast Magazine and Schnucks Cooks Cooking School on Thu., Nov. 17 at 6pm at the Des Peres, Missouri, location, to make the dishes in this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com or call 314.909.1704.
MAKE THE MEAL
- Citrus-Fennel Salad
- Sage- and Pear-Stuffed Game Hen
- Roasted Green Beans With Pearl Onions and Bacon Lardons in Balsamic Glaze
- Raspberry Clafouti
In this class, you’ll learn how to peel fresh pearl onions and make your own balsamic glaze. You’ll also learn how to stuff and roast game hens; prepare savory, cheesy gougères; and make raspberry clafouti.