Carmelized Vegetable Trio

By khovater

Ingredients

• 2 lbs. small red potatoes, cut into 1" chunks
• 1 lb. fresh green beans, cleaned and snapped in half
• 1/2 tsp. salt
• 1/3 c. margarine
• 2 lg. sweet onions, chopped
• 1/4 c. cider or balsamic vinegar
• 1/4 c. packed brown sugar
• 1/4 tsp. salt

Details

Adapted from thebetterbaker.com

Preparation

Step 1

In Dutch oven, bring 1-1/2" of water to a boil.
Add potatoes and beans; cook until tender, about 10 - 15 minutes.
Drain - set aside. While vegetables are cooking, melt margarine
in 12" skillet; add onions and cook until tender and browned, about
10 minutes, stirring occasionally. Stir in vinegar, brown sugar
and 1/4 tsp. salt. Pour onion mixture over potato mixture;
stir to coat. If desired, top with freshly ground pepper
before serving.