Best Green Beans And Roasted Red Onions Recipes

Green Beans and Roasted Red Onions image

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

Green Beans and Roasted Red Onions image

Provided by lazyme

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/4 lbs red onions, medium (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lbs green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

Nutrition Facts : Calories 139.9, Fat 7, SaturatedFat 1, Sodium 299.9, Carbohydrate 19, Fiber 4.7, Sugar 6.7, Protein 2.7

Roasted Corn with Green Beans and Red Onions image

Provided by Ashley Muller

Categories Vegetables

Number Of Ingredients 11

2 cobs of corn, preferably white
4 c green beans, ends cut
4 Tbsp olive oil, divided
1 large red onion
3 Tbsp butter
1/4 c white grape juice
2 Tbsp rosted garlic
2 tsp salt
1 tsp black pepper
1 medium roma tomato, diced
3 Tbsp parmigiano-reggiano, grated

Steps:

1. Husk and clean cobs of corn. Place the green beans in a shallow baking dish and pour 2 TBS. olive oil over the top. Lightly salt and pepper then mix with fingertips to coat all of the green beans. Take head of garlic and cut in half. Lightly oil cut sides. Place corn, green beans and garlic on grill and cook until corn is a light brown, the green beans are al dente' and the garlic is browned.
2. In a skillet add the remaining 2 TBS. of olive oil. Add onion and cook on medium low until onions carmelize.
3. When grilled veggies are done let cool. Slice the kernals off the cob and cut the green beans into 1" pieces.
4. Add green beans, corn and garlic to the onions. Saute' for about 4-5 minutes then deglaze with grape juice. Add butter and salt and pepper.
5. Garnish with tomatoes and parmigiano-reggiano.

Green Beans and Roasted Red Onions image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Vegetables

Number Of Ingredients 7

2 1/4 pound(s) medium red onions (about 5)
1/4 cup(s) olive oil
2 tablespoon(s) balsamic vinegar
1 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper
1/4 cup(s) water
1 1/2 pound(s) green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.