30-Minute Maple Glazed Green Beans
Crispy-tender green beans get an upgrade with sweet maple syrup, savory soy sauce, and aromatic garlic and shallots. The blistering technique creates caramelized spots while pomegranate arils add bright pops of color and tartness. Perfect for holiday gatherings or weeknight dinners when you want something more exciting than plain steamed vegetables. The sweet-savory glaze transforms humble frozen green beans into an elegant side dish that pairs beautifully with roasted meats or can stand alone as a vegetarian main.
Ingredients
- ¼ cup oil
- 6 small shallots, sliced
- 3 large shallots, sliced(optional)
- 6 cloves garlic, minced
- 6 cubes Gefen Frozen Garlic(optional)
- 24 ounces frozen green beans, slightly thawed and rinsed
- 1 ½ lb frozen green beans, slightly thawed and rinsed
- ½ teaspoon Manischewitz Kosher Salt
- ½ teaspoon black pepper
- 5 tablespoons Glicks Soy Sauce
- 3 tablespoons Gefen Maple Syrup
- pomegranate arils
Instructions
- 1
Heat large wide skillet over medium heat for 3 minutes
- 2
Add oil then add shallots and saute until translucent
- 3
Stir in garlic and saute until fragrant and barely golden for 1 to 2 minutes
- 4
Add green beans and stir to coat in oil
- 5
Season with salt and pepper
- 6
Cook green beans undisturbed until they start blistering for 5 to 7 minutes
- 7
Stir and cook for another 5 to 7 minutes
- 8
Repeat blistering process 1 to 2 more times until beans are blistered in spots and cooked through
- 9
Add soy sauce and maple syrup and stir to coat
- 10
Cook another 3 to 5 minutes for flavors to meld
- 11
Transfer to serving platter and garnish with pomegranate arils
- 12
Serve warm or at room temperature
Tips
Don't skip the blistering step - letting the beans cook undisturbed creates caramelized spots that add depth of flavor and appealing texture contrast.
Slightly thaw frozen green beans and rinse to remove ice crystals for better searing and even cooking.
Fresh pomegranate arils can be stored in the refrigerator for up to a week, making this an easy make-ahead garnish.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently in skillet or microwave.
Can be made up to 2 hours ahead and served at room temperature. Add pomegranate arils just before serving.
Serve warm or at room temperature as written. Pairs well with roasted chicken, turkey, or pork.
Common Mistakes
Don't crowd the pan or beans won't blister properly - use a large wide skillet.
Don't stir too frequently during blistering stages to avoid steaming the beans.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
trim ends first
FAQ
Can I use fresh green beans instead of frozen?
Yes, use 1.5 pounds fresh green beans trimmed and cut into 2-inch pieces. They may need slightly longer cooking time to become tender.
What if I don't have pomegranate arils?
Substitute with toasted pine nuts, sliced almonds, or dried cranberries for similar color and texture contrast.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days. The beans will soften slightly but still taste delicious reheated or cold.