Green Beans and Roasted Red Onions
Elevate your vegetable game with this vibrant and savory recipe for *Green Beans and Roasted Red Onions*. Perfectly blanched green beans and caramelized red onions come together in a medley of flavors, enhanced by a drizzle of balsamic vinegar and the aromatic touch of roasted garlic. This simple yet elegant side dish is ready in just 35 minutes, offering a combination of tender-crisp textures and a rich, tangy-sweet depth. Perfect for weeknight dinners or holiday feasts, it’s a versatile, gluten-free, and vegetarian-friendly dish that pairs seamlessly with roasted meats, grilled fish, or hearty plant-based mains. Finish with a sprinkle of fresh parsley for a pop of color and freshness that makes this dish as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 500 g green beans, trimmed
- 2 medium red onions, sliced into wedges
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the red onion wedges on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and season with half of the salt and black pepper. Toss to coat, then spread out in a single layer.
Roast the red onions in the preheated oven for 15 minutes.
While the onions are roasting, bring a large pot of salted water to a boil. Add the trimmed green beans and blanch them for 3-4 minutes, just until they are tender but still vibrant green. Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
Remove the baking sheet with the onions from the oven. Add the blanched green beans to the sheet, along with the minced garlic. Drizzle everything with the remaining 1 tablespoon of olive oil and the balsamic vinegar. Toss gently to combine.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the green beans are warmed through and the onions are caramelized.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the roasted vegetables to a serving platter, and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 31.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
