Prep 5 mins
Cook 15 mins
As soon as I get them home from the market, I like to blanch fresh green beans for about five minutes and then keep them in the refrigerater (where they keep for nearly a week) until I'm ready to make this tasty recipe from the Los Angeles Times.
- 340.19 g fresh green beans, boiled to crisp-tender
- 1 small onion, peeled and sliced into thin rings
- 2 garlic cloves, peeled and thinly sliced
- 14.79 ml balsamic vinegar or 14.79 ml red wine vinegar
- 9.85 ml olive oil
- Spread beans in one layer across a large baking dish or baking sheet; scatter onions and garlic over beans; drizzle with vinegar and olive oil; toss to coat evenly.
- Bake at 450° for 10 minutes; remove from oven, toss beans again, then return to oven and continue baking for another 5 minutes.
- Sprinkle with salt and fresh-ground black pepper to taste; serve.
These were a hit at my house. I'm always up for a different way to do green beans, and we loved the blend of flavors in this. I did cook them a little longer than the recipe calls for, just because I'm southern and we like our veggies cooked to death. ;-) Thanks!
It doesn't get much simpler than this for a tasty side dish. The balsamic vinegar gives these beans a nice little zip. Thanks Deb's Recipes.