Steamed Green Beans with Rosemary-Garlic Vinaigrette & Fried Shallots

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Here's a new way to delight your green-bean-loving guests. The genius of this easy green bean recipe is in the dressing, which is made with savory oil that has also been used to fry shallots and garlic.

Breana Lai Killeen, M.P.H., RD

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

3 tablespoons grapeseed or avocado oil
3 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
1 small sprig fresh rosemary
2 cups sliced shallots (about 2 large), separated into rings
⅛ teaspoon kosher salt plus 1/2 teaspoon, divided
1 ½ pounds green beans, trimmed
2 tablespoons white-wine vinegar
¼ teaspoon lemon zest
2 teaspoons lemon juice
¾ teaspoon Dijon mustard
¼ teaspoon ground pepper

Directions

Heat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.
Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.
Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.
Toss the green beans with the dressing. Serve topped with the shallots.

Tips

Equipment: Steamer basket

Originally appeared: EatingWell Magazine, November 2019

Nutrition Facts (per serving)

151	Calories
11g	Fat
13g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3/4 cup
Calories 151
% Daily Value *
Total Carbohydrate 13g	5%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 3g	5%
Total Fat 11g	14%
Saturated Fat 1g	7%
Vitamin A 1115IU	22%
Vitamin C 15mg	16%
Folate 44mcg	11%
Sodium 167mg	7%
Calcium 54mg	4%
Iron 2mg	8%
Magnesium 32mg	8%
Potassium 330mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Steamed Green Beans with Rosemary-Garlic Vinaigrette & Fried Shallots

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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