This recipe is from Cookin Canuck. I didn't make any changes to it. When serving you should arrange the beans and then pour the shallots on top but I was lazy and just mixed it all in the pot.
Green Beans with Balsamic Roasted Shallots
Note: Please verify your balsamic vinegar is Halal prior to using. Some manufacturers add wine after the vinegar is made making them Haram. Refer to this post on My Halal Kitchen for more details regarding alcohol based vinegars.
6 large shallots
4 tsp olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 cup vegetable broth
2 tsp sugar
1 tbsp balsamic vinegar
Preheat oven to 450 F.
Coat a baking sheet with cooking spray.
Peel and cut shallots in half, leaving the root intact. Place shallots in bowl and toss with 2 tsp olive oil, salt and pepper.
Place shallots cut side down on the baking sheet. Roast until bottom side is deep brown (15-18 minutes)
Meanwhile, pour broth in a large skillet. Over medium-high heat, boil until broth is reduced to 1/4 cup (5-6 minutes). Add sugar and balsamic vinegar. Bring to a boil until sugar is dissolved. Add shallots, reduce heat to medium-low heat and simmer for about 5 minutes.
Bring a large pot of salted water to boil over medium-high heat. Add grean beans and cook until tender crisp. Drain and toss with 2 tsp olive oil.
Arrange on platter and top with roasted shallots.