Roasted Green Beans with Red Onion and Walnuts
By America's Test KitchenPublished on October 17, 2011
Time
40 minutes
Yield
Serves 4
Ingredients
1 tablespoon balsamic vinegar 1 teaspoon honey 1 teaspoon minced fresh thyme leaves 2 medium cloves garlic, thin sliced1 pound green beans, stem ends snapped off½ medium red onion, cut into ½-inch-thick wedges1 tablespoon olive oil ⅓ cup chopped walnuts (toasted)Salt and ground black pepper
Before You Begin
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
Instructions
- Combine vinegar, honey, thyme, and garlic in small bowl; set aside.
- Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and onion wedges on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
- Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer.
- Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve.
Time
40 minutesYield
Serves 4Ingredients
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
½ medium red onion, cut into ½-inch-thick wedges
1 tablespoon olive oil
⅓ cup chopped walnuts (toasted)
Salt and ground black pepper
Ingredients
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
½ medium red onion, cut into ½-inch-thick wedges
1 tablespoon olive oil
⅓ cup chopped walnuts (toasted)
Salt and ground black pepper
Ingredients
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
½ medium red onion, cut into ½-inch-thick wedges
1 tablespoon olive oil
⅓ cup chopped walnuts (toasted)
Salt and ground black pepper
Why This Recipe Works
In search of a green bean recipe that would breathe life into out-of-season vegetables, we discovered that roasting in a 450-degree oven with only oil, salt, and pepper transformed aged specimens into deeply caramelized, full-flavored beans.
Before You Begin
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
Instructions
- Combine vinegar, honey, thyme, and garlic in small bowl; set aside.
- Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and onion wedges on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
- Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer.
- Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve.
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