This healthy version of a classic favorite is sure to be the perfect side dish this holiday season! Ingredients 1 very large onion (about 3.5 cups), sliced ¾ cup vegetable broth 1 tsp maple syrup 3 cloves garlic, minced 2 tsp fresh thyme 1 ½ lb. green beans, washed and trimmed salt and pepper ¼ cup slivered almonds, toasted Instructions To toast the slivered almonds, place them on a baking tray and bake at 350 degrees Fahrenheit for 5-10 minutes, until golden brown. Watch carefully as they can burn quickly. Remove from oven and set aside. Cut the onion in half, remove ends, and then cut into ¼ in slices.. Add the sliced onions to a large skillet with a pinch of salt and 2 tbsp. of the vegetable broth. Heat the pan to medium-high heat. Cook, stirring often, for 8-10 minutes until the onions are a light golden brown. If the pan gets too dry, add more vegetable broth 1 tbsp. at a time to deglaze the pan, scraping any browned bits off the bottom. Stir in the maple syrup and fresh thyme. Continue to cook for a couple more minutes. Add the green beans, minced garlic, ¼ cup of the vegetable broth and a generous pinch of salt and pepper. Cover and cook for 7-8 minutes, stirring every few minutes. If the pan is getting too dry, continue deglazing and scraping the pan with 1-2 tbsp. broth, repeating as needed. The onions should be starting to caramelize. Remove the lid and cook for another 3-4 minutes, stirring and deglazing with broth as needed, until the green beans are tender but still have a little crunch. Transfer to a serving dish, top with the toasted almonds. Serve immediately. (Recipe adapted from Running on Real Food)
