Roasting green beans and onions together brings out a sweet, caramel-like flavor. A pair of tongs is the best tool to redistribute the vegetables on the hot baking sheet.
Ingredients:
1 pound green beans, trimmed
1/2 medium red onion, cut into 1/2-inch thick wedges
1 tablespoon olive oil
salt and ground black pepper
1 tablespoon balsamic vinegar
2 garlic cloves, sliced thin
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
1/3 cup toasted chopped walnuts
Directions:
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a large rimmed baking sheet with foil.
Toss the green beans and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on the prepared baking sheet. Roast for 10 minutes.
Meanwhile, combine vinegar, garlic, honey and thyme leaves in a small bowl and set aside. After roasting the green beans and onions for 10 minutes, toss with the vinegar-honey mixture before redistributing them. Continue to roast until the green beans are dark golden brown in spots and have begun to shrivel, 10 to 12 minutes longer.
Remove the green beans from the oven, season with salt and pepper, sprinkle with toasted walnuts, and serve. Serves 4.