Rating: 2 stars
2 Ratings
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To simplify things on Thanksgiving day, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

Recipe by Cooking Light November 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

83 calories; calories from fat 29%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 2.9g; carbohydrates 14g; fiber 4.8g; iron 1.6mg; sodium 109mg; calcium 65mg.
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