Becky Luigart-Stayner; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Toss the beans with the vinaigrette.

Chef'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

Ratings & Reviews

2chows's Review

July 06, 2009
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.

BuzzyRat's Review

November 27, 2008
Very disappointing - I also found the onions to be mushy. I ended up throwing just about the entire amount away as my Thanksgiving guests felt the same way.