Green Beans w/Roasted Onion Vinaigrette
By
Danger: the holiday feasting season is dead ahead! This year, enjoy this delectable side dish that will complement just about any main meal -- this super tasty Green Beans with Roasted-Onion Vinaigrette.
To simplify things, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.
Green Beans with Roasted-Onion Vinaigrette
2 red onions, peeled (about 1 lb.)
4 tsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 sprigs fresh thyme
1 Tbsp. chopped fresh dill
3 Tbsp. Champagne vinegar or white wine vinegar
1 Tbsp. stone-ground mustard
2 lb. green beans, trimmed, steamed and chilled
1. Preheat oven to 400 degrees.
2. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil.
3. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions for one hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar and mustard in a small bowl.
4. Toss the beans with the vinaigrette.
Makes 8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette). Nutritional values per serving: 83 calories (29 percent from fat), 2.7g fat (0.4g sat, 1.7g mono and 0.4g poly), 2.9g protein, 14g carbohydrate, 4.8g fiber, 0.0mg cholesterol, 1.6mg iron, 109mg sodium and 65mg calcium.
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Green Beans w/Roasted Onion Vinaigrette
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