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

Nutritional 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

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.

November 2001