Prep 20 mins
Cook 25 mins
Roasting turns the starch into sugar in these delicious green beans coated with a vinegar and honey mixture. Mmm...mmmmm! Adapted from Cook's Illustrated magazine.
- 453.59 g green beans
- 1 medium red onion, cut in 1/2-inch thick wedges
- 29.58 ml olive oil
- salt and pepper
- 14.79 ml balsamic vinegar
- 4.92 ml honey
- 4.92 ml fresh thyme leave, minced
- 2 medium garlic cloves, thinly sliced
- 78.07 ml walnuts, toasted and chopped
- If you would like softer roasted green beans, you may steam them about 5 minutes before roasting.
- Combine balsamic vinegar, honey, thyme and garlic in a small bowl and set aside.
- Adjust your oven rack to the middle postiion; heat oven to 450*F. Line a baking sheet with foil; spread beans on the baking sheet along with the onion wedges. Drizzle with oil. Using your hands, toss to coat evenly. Sprinkle with 1/2 teaspoons salt, toss to coat, and distribute in an even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in an 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 a serving dish, sprinkle with 1/3 cup toasted and chopped walnuts. Serve and enjoy!
Made this tonight for VegSwap Dec09. A really great dish, I can see this going over well fresh from the garden in the summer. I think next time I will steam them first though, some of the smaller ones were a little tough. Thanks Sharon for another unusual dish! I wouldn't have thought of cooking beans this way.
LOVE IT LOVE IT.I added more honey then called for and used minced garlic.This is on the top list of great green beans to make.