Green Beans & Roasted Red Onions
Recipe: #17968
March 13, 2015
Categories: Side Dishes, Beans, Beans (String), Onions, Sunday Dinner, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Really good side dish from Bon Appetit."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (231.3 g)
- Calories 137.9
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 301.4 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 4.5 g
- Sugars - 8.2 g
- Protein - 3 g
- Calcium - 61.8 mg
- Iron - 1.2 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
Oil a 13- by 9-inch baking pan.
Step 3
After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise.
Step 4
Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat.
Step 5
Arrange onions with a cut side down and sprinkle with salt and pepper.
Step 6
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes.
Step 7
Add water to pan and roast until onions are tender and caramelized, about 20 minutes more.
Step 8
Transfer onions with pan juices to a large bowl.
Step 9
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes.
Step 10
Drain beans in a colander, then add to onions and toss.
Step 11
Season with salt and pepper.
Tips
No special items needed.
0 Reviews
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