Each and every year that comes and goes I never really make a New Year’s resolution. While it’s good to set goals, I just don’t want to be hasty and set them all after a night of Champaign and partying.  This past New Years wasn’t so clouded with overindulgent festivities so J and I discussed that a new year’s resolution might not be such a bad idea. We had such a great 2011 so we need to try and make 2012 just as amazing. We didn’t set anything crazy, just a few things on this list we’d like to accomplish. We have a beautiful house that we want to make more a home so decorating is resolution, especially for me since decorating is my weak spot. Spend less money and of course the obligatory eat healthier and exercise more resolution. I, of course, also want to make my blog better with better pictures and better write ups so bare with me through the rough patches! Email me too if you feel so inclined!! I love to hear from my readers!

 

With all that said, a dish that actually falls into the eat healthier, spend less resolution, is this bean side dish, which would have gone great with all your fat sage stuffed turkeys.

 

 

It’s not a bean side dish covered in mushroom gravy or those crunchy onions in a can. It’s steamed green beans with mustardy, lemony vinaigrette with crunch homemade shallots. So delightful and delicious.

 

Ingredients

  • 1 pound of green string beans, fresh
  • 2-3 shallots, sliced super thin, best with mandolin
  • ¼ vegetable oil
  • 2 tbsp extra virgin olive oil
  • ½ lemon juiced (if you don’t have a lemon you can also use white wine vinegar)
  • 1 tsp Dijon (I am sure I added way more)
  • 1 tsp honey
  • Salt and pepper

 

In a heavy bottom pan heat vegetable oil on medium high to high. Add thinly sliced shallots to hot oil, spread evenly on the bottom, don’t pile them in the pan. Fry, flipping occasionally so they cook evenly, until they start to brown. Remove with a slotted spoon and cool on paper towel where they’ll crisp up.

Steam green beans for about 10 min, they should be slightly al dente. You could put them in an ice bath to stop from cooking if you like.

In a separate bowl whisk together olive oil, lemon, Dijon, honey and salt and pepper. Taste and adjust to your liking.

To serve, drizzle vinaigrette over the warm beans and top with crunch shallots.

 

 

Minus the shallots these are super healthy and such an easy way to make beans. I love anything topped with a vinaigrette and can’t wait to splash this on all sorts of vegetables.