Green Beans with Roasted Onions
Elevate your side dish game with these vibrant Green Beans with Roasted Onions, a perfect blend of wholesome ingredients and bold flavors. Tender-crisp green beans are blanched to preserve their vibrant color and crunch, then sautéed with fragrant garlic and finished with sweet, caramelized roasted onions. A drizzle of balsamic vinegar ties it all together, offering a tangy depth that complements the earthy vegetables. This recipe requires minimal prep and just 25 minutes of cooking, making it an easy yet elegant addition to any meal. Serve it alongside roasted poultry, grilled meats, or as part of a holiday spread for a flavorful, nutrient-packed side dish everyone will love. Key ingredients like fresh green beans, yellow onions, and olive oil make this dish both simple and satisfying, ensuring it becomes a go-to in your kitchen.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 1 large yellow onion
- 3 tablespoons olive oil
- 2 medium garlic cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon balsamic vinegar
- 2 tablespoons water
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends off the green beans and rinse them under cold water. Pat dry and set aside.
Peel the onion and slice it into thin wedges.
Place the onion wedges on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly and spread them out in a single layer. Sprinkle with 0.5 teaspoons of kosher salt and 0.25 teaspoons of black pepper.
Roast the onions in the preheated oven for 18-20 minutes, stirring halfway through, until they are golden brown and caramelized.
While the onions are roasting, bring a large pot of water to a boil and add 0.5 teaspoon of salt. Blanch the green beans in the boiling water for 3-4 minutes, until they are tender-crisp. Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic cloves and sauté them in the oil for 1 minute, until fragrant.
Add the blanched green beans to the skillet along with 2 tablespoons of water. Toss to coat the beans in the garlic oil and cook for 2-3 minutes, stirring occasionally, until heated through.
Remove the roasted onions from the oven and add them to the skillet with the green beans. Drizzle the mixture with 1 teaspoon of balsamic vinegar and toss to combine.
Adjust seasoning with additional salt and pepper if needed. Serve immediately as a side dish for your meal.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 22.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1232 mg | 26% | |
*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.
