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Green Beans with Roasted-Onion Vinaigrette

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette)
To simplify things on Thanksgiving day, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

Ingredients

  • 2 red onions, peeled (about 1 pound)
  • 4 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 1 tablespoon stone-ground mustard
  • 2 pounds green beans, trimmed, steamed, and chilled

Nutrition Information

  • calories 83
  • caloriesfromfat 29 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 2.9 g
  • carbohydrate 14 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 109 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.

  3. Toss the beans with the vinaigrette.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.