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Nutritional Info
  • Amount Per Serving
  • Calories: 92.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 311.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Green Beans with Roasted-Onion Vinaigrette calories by ingredient
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Green Beans with Roasted-Onion Vinaigrette



Introduction

To simplify things, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

To simplify things, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.



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


Directions

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.

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

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Recipe Copyright Cooking Light Magazine






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