A bit time consuming for the results. The first time I made it, I followed microwave green bean directions, resulting in soft olive beans which complemented the soft onion very well. My southern friend and 5 year old daughter loved it. I prefer my beans a bit more crisp, but the crisp beans do not go with the soft onions. Now I just roast beans with olive oil and kosher salt for 12-16 minutes at 425 F, stirring once, and this is much easier and delicious. Sometimes I add zest and juice of one lemon, and some garlic, pepper.
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
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
- Preheat oven to 400°.
- 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.
- 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.
Green Beans with Roasted-Onion Vinaigrette Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Christmas, Easter, Father's Day, Mother's Day, Thanksgiving, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette
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Roasted Vegetable Loaded Potatoes
Southern Living
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