- To toast the slivered almonds, place them on a baking tray and bake at 350 degrees F for 5-10 minutes until golden brown. Watch carefully as they can burn quickly. Remove from oven and set aside.
- To prepare the onions, cut them in half, chop the ends off, peel and then slice each half into approximately 1/4 inch slices.
- Add the sliced onions to a large skillet with a pinch of salt and 2 tbsp of the vegetable broth. Heat the pan to medium-high heat. Cook, stirring often, for 8-10 minutes until the onions are a light golden brown. If the pan gets too dry, add more vegetable broth 1 tbsp at a time to deglaze the pan, scraping any browned bits off the bottom with a wooden spoon.
- Stir in the maple syrup and fresh thyme and cook for a couple more minutes.
- Add the green beans, minced garlic, 1/4 cup of the vegetable broth and a generous pinch of salt and pepper. Cover and cook for 7-8 minutes. Lift the lid and give it a good stir every couple minutes. If the pan is getting too dry, continue deglazing and scraping the pan with 1-2 tbsp broth, repeating as needed. The onions should be starting to caramelize and getting very brown and soft.
- Remove the lid and cook for another 3-4 minutes or so, stirring and deglazing with broth as needed, until the green beans are tender but still have a little crunch.
- Transfer to a serving dish, top with the toasted almonds. Serve right away.
The recipe makes 4 generous servings but could probably serve 6 if not everyone loves green beans!
Keywords: thanksgiving, slivered almonds, best, healthy, skillet, oil-free