I can’t believe Thanksgiving is next week. Where did 2018 go?! As a vegetarian, Thanksgiving is all about the sides for me. Sweet potato casserole, stuffing, green beans, cranberry sauce–need I say more?Even when I ate meat, turkey was never my thing. And while I definitely think you should just enjoy what’s on your holiday table and not worry about counting calories for one day, I do have a lightened up green bean side for you!
Why did I decide to make this a lighter option? So glad you asked! For me, the theme of the holidays is ‘homemade’. My family makes everything from scratch, and we would feel majorly duped if the sauce for our green beans came from a can. Maybe you love the traditional Campbell’s mushroom soup and fried crunchy onions on top of your green beans, and there’s no fault in that. But for those who want something a little fresher that actually tastes like green beans, this recipe is for you.
This is super simple to make. First, you caramelize the onions in a pan (it takes about 30 minutes), then you add the green beans. Top with some toasted cashews and you’ve got the simplest side around!
Green Beans with Caramelized Onions and Cashews
- 1/2 cup chopped cashews
- 2 tablespoon olive oil divided
- 1 medium onion thinly sliced
- 1 tablespoon balsamic vinegar
- 1 pound green beans
Heat a pan over medium heat. Add the chopped cashews and toast for 4-5 minutes (or until golden brown). Set aside.
Heat a large pan over medium heat. Add 1 tablespoon of olive oil and sliced onions. Cook the onions until they are translucent (about 3-4 minutes). Add the balsamic vinegar and reduce heat to low. Cover the onions and cook on low for 25 minutes, stirring occasionally.
Once the onions are caramelized, add the remaining 1 tablespoon of oil and green beans to the pan. Cook for 5-7 minutes.
Remove from the heat and top with toasted cashews.