Balsamic Green Beans and Carrots With Pearl Onions

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“This makes a VERY fancy looking side dish in less than 20 minutes! I prefer to use the fresh veggies in the steam-able bags you can find in the produce section, cuts down on the cooking time. I originally found this recipe in Cooking Light. However, I have added butter, garlic, more balsamic vinegar and carrots, so I am not sure if it is extremely "light" anymore, but it sure is good.”

Ingredients Nutrition

  • 1 (8 ounce) package baby carrots or 1 (8 ounce) packagethree medium carrots, peeled and sliced
  • 2 (10 ounce) packages , fresh not frozen, steam-able green beans, ready to eat or 1 14 lbs fresh green beans, trimmed
  • 1 12 tablespoons butter
  • 6 ounces white onions or 6 ounces red pearl onions, halved lengthwise and peeled
  • 14 cup chicken broth
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon sugar
  • salt & pepper


  1. Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside.
  2. Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
  3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently.
  4. Add broth, vinegar, and sugar; bring to a boil.
  5. Simmer 3 minutes or until syrupy.
  6. Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
  7. Cook for 2 minutes or until thoroughly heated.

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