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- Makes 5 cups
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Sweet caramelized onions and crunchy toasted almonds add a delicious depth of flavor to this savory green bean skillet. Button mushrooms bring a meaty texture to every bite, while fresh thyme adds an herbal component that ties everything together. Incorporate this dish into your next Thanksgiving feast or enjoy alongside a vegetable pot pie for the ultimate comfort meal.
Tip: Get a jump on your meal prep by making the onions in Step 1 and then storing them in the refrigerator for up to three days.
- 6 cups thinly sliced sweet onions
- ½ cup low-sodium vegetable broth
- 2 teaspoons pure maple syrup
- 8 oz. fresh button mushrooms, halved or quartered
- 1 lb. green beans, trimmed
- ½ teaspoon chopped fresh thyme
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons sliced almonds, toasted
- In a large nonstick skillet cook onions, covered, over low 10 to 15 minutes or until tender, stirring occasionally and adding enough of the broth, 1 to 2 tablespoons at time, as needed to prevent sticking. Cook, uncovered, over medium-high 3 to 5 minutes or until very tender and golden, stirring constantly and adding maple syrup the last 1 minute of cooking. Remove from heat; cover to keep warm.
- In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding enough of the broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in green beans, thyme, and the remaining broth. Bring to boiling; reduce heat. Simmer, covered, 6 to 8 minutes or until beans are crisp-tender. Stir in onions. Season with salt and pepper. Sprinkle with almonds.