Categories: Vegetables
Ingredients
- 1 1/2 pounds green beans, ends snapped (I used frozen)
- 2 tablespoons unsalted butter, melted
- 3 small garlic cloves minced
- 1/2 cup lightly packed light brown sugar
- 2 1/2 tablespoons dry sherry
- 1 1/2 teaspoons apple cider vinegar
- 1 cup sliced almonds, toasted
- 1/2 teaspoon freshly ground black pepper
Directions
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Bring a large saucepan of generously salted water to a rolling boil. Add the green beans and cook until al dente, 6-8 minutes. Drain Thoroughly and set aside
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Return the saucepan to medium heat. Melt the butter, then add the garlic and saute until softened, about 30 seconds. Whisk in the brown sugar, sherry and cider vinegar. Add the green beans and toss until well coated.
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Add the almonds, 1/2 teaspoon salt and the pepper and toss until well combined. Remove from the heat. Transfer to a serving dish. Serve hot.
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AST NUTS: Preheat the oven to 350. Spread the nuts on a rimmed baking sheet and toast in the oven, shaking the pan once or twice, until lightly browned and fragrant, 10-12 minutes. Immediately transfer the nuts or seeds to a plate to cool