Vegetable Sauté with Orange and Balsamic

Vegetable Sauté with Orange and Balsamic
Photo by Scott Phillips


  • 1 tsp. chopped fresh rosemary
  • Sea salt and freshly ground black pepper
  • 2 Tbs. olive oil
  • ½ Tbs. balsamic vinegar
  • ½ lb. haricots verts or thin green beans, trimmed
  • 1 medium yellow bell pepper, cored and sliced ¼ inch thick
  • 3 cups lightly packed fresh baby spinach leaves
  • + 3 more ingredients
    • 3 Tbs. fresh orange juice
    • 2 medium shallots, halved and thinly sliced (about ½ cup)
    • 1 tsp. finely grated orange zest

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside. Heat the oil in a 12-inch skillet over m...

View full recipe at Fine Cooking


  • 1185836Nicole Goenner mmmmm, yummy!

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