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Green Beans With Roasted Onion Vinaigrette

Healthy.Eater's picture
  Green beans 2 Pound, trimmed
  Red onions 1 Pound, peeled (2 Pieces)
  Olive oil 4 Teaspoon, divided
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Fresh thyme sprigs 2
  Chopped fresh dill 1 Tablespoon
  Champagne vinegar/White wine vinegar 3 Tablespoon
  Stone ground mustard 1 Tablespoon

1. Preheat oven to 400°.
2. Cook green beans in boiling water 5 minutes. Drain and plunge beans into ice water, drain. Place beans in a large bowl.
3. Cut onions in half vertically. Drizzle 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 remaining thyme and onion halves. Bake wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, chop onions.
4. Combine the remaining 1 tablespoon olive oil, onions, dill, vinegar, and mustard in a small bowl. Toss beans with onion mixture.

Recipe Summary

Difficulty Level: 
Main Dish

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