A delightful side dish featuring tender green beans and caramelized shallots, perfect for any meal.
Bring a pot of salted water to a boil and add the green beans. Cook until they are tender yet crisp.
To maintain the vibrant green color, immediately transfer the beans to ice water after boiling.
Melt the butter in a large skillet over medium heat. Stir in the brown sugar until dissolved.
Use a non-stick skillet to prevent the sugar from sticking.
Add the sliced shallots to the skillet and cook until they are golden and caramelized.
Stir occasionally to ensure even cooking and prevent burning.
Pour in the red wine vinegar and stir to combine. Let it simmer for a minute.
This step adds a tangy flavor to balance the sweetness.
Add the blanched green beans to the skillet and toss to coat them in the glaze.
Ensure the beans are evenly coated for the best flavor.
Season with salt and freshly ground black pepper to taste before serving.
Taste the dish before serving to adjust the seasoning as needed.
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