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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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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 720 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 773.2 mg32.2%

Total Carbohydrates 111 g36.9%

Dietary Fiber 41.5 g165.8%

Sugars 41.7 g

Protein 22 g43.6%

Vitamin A 27% Vitamin C 73.6%

Calcium 13.6% Iron 12%

*Based on a 2000 Calorie diet

Green Beans With Roasted Onion Vinaigrette Recipe