If you don't have the time, oven space (or desire), to make a green bean casserole this year... try this easy make-ahead instead. Our new Honey Balsamic is the star!


Serves 8

What you Need:

2 pound haricots vert (thin green beans), stem ends trimmed
4 shallots
olive or coconut oil, for frying
½ cup Tessemae's Honey Balsamic
½ cup flat leaf parsley, chopped
½ cup pine nuts, toasted

What to Do:

1. Bring a large pot of slated water to a boil. While you wait, trim the stem ends off of the green beans, leaving the pretty pointed ends on. Boil the green beans until bright green and still crisp, 1-3 minutes. Scoop the beans out and into a bowl of ice water. Leave in the ice until cold, then let drain. (This can be done up to 1 day ahead.)
   
2. Slice the shallots thinly crosswise, separate into rings. Pour oil to depth of 1/2 inch into a heavy saucepan; heat over medium-high until 350° (oil should be shimmering). Fry the shallots, in batches, until crisp. Remove from skillet with a slotted spoon and place on paper towels to drain.
   
3. Arrange the green beans on a serving platter. Drizzle with the Honey Balsamic and sprinkle with the parsley, shallots and pine nuts.