Green Beans with Roasted-Onion Vinaigrette

Becky Luigart-Stayner; Jan Gautro

To simplify things on Thanksgiving day, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

Yield: 8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 29%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.9g
  • Carbohydrate: 14g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 109mg
  • Calcium: 65mg

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

Preparation

  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.
Note:

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.

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