Balsamic Green Beans and Fennel

teaspoons olive or canola oil

medium fennel bulb, cut into thin wedges

small onion, cut into thin wedges

bag (12 oz) frozen whole green beans

1/4

cup water

teaspoons packed brown sugar

1/4

teaspoon salt

1/4

teaspoon freshly ground black pepper

tablespoon balsamic vinegar

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1

In 12-inch nonstick skillet, heat oil over medium heat. Add fennel bulb and onion; cook 7 to 8 minutes, stirring frequently, until fennel is light golden brown.
2

Add beans and water; heat to boiling. Stir; reduce heat to low. Cover; simmer 6 to 8 minutes or until beans are crisp-tender.
3

Stir in remaining ingredients; cook and stir 15 to 30 seconds longer or until vegetables are coated.