Oven-Roasted Green Beans

By LyndaD

This never fails to get raves. It is just as good at room temperature or slightly warm, anf you can make it with the most tired mid-winter green beans. You can halve or increase the amount of green beans. For the onion, I've used shallot, red onion, sweet onion, or yellow onion. I've skipped the garlic, and I have even added thinly sliced fresh shitake mushrooms.

Ingredients

• 2 Pounds fresh green beans
• 1 large onion
• 8 garlic cloves
• 2 tablespoons olive oil
• 1 about 1 teaspoon salt
• 2 tablespoons balsamic vinegar

Details

Servings 8
Adapted from Facebook.com

Preparation

Step 1

Heat oven to 400 degrees. Rinse and drain the beans, and trim off the stem ends. Spread in a mostly single layer in a roasting pan or a jellyroll pan. Peel the onion and cut in thin slices. Seperate the rings and scatter over the green beans. Peel the garlic cloves, cut in half and scatter over the green beans. Drizzle olive oil over all. Shake the pan a little to distribute. Roast uncovered for 10 minutes. Use tongs to stir it all around and roast 10 minutes longer. Remove from oven. Immediately pour balsamic vinegar over everything.

Per Serving: 89 calories (37% from fat) 3.6 g fat (0.5 g saturated, 2.5 g monosaturated, 0 cholesterol, 2.4 g protein, 11.7 g carbohydrates, 3.2 g fiber, 296 mg sodium.