I love green beans. I usually make them the same way every time (sautéed with garlic, soy sauce, rice vinegar and hot sauce), but I thought I would try something different this time. Roasting with balsamic vinegar and honey gives them a sweet and mellow flavor. The onions and walnuts are a great complement to the beans. I would prefer them crunchier since that texture is one of the reasons I love green beans so much, but I know I wouldn’t be able to get the same deep flavor as I got in this recipe without roasting them.
Balsamic Roasted Green Beans
serves 4 as a side dish
1 lb green beans, stem ends snapped off
1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
1 tbsp olive oil
Salt and pepper
1 tbsp + 1 tsp balsamic vinegar, divided
1 tsp honey
1 tsp minced fresh thyme (you can also use 1/3 tsp dried thyme)
2 garlic cloves, sliced
1/3 cup toasted walnuts, chopped
- Place rack in middle of oven and preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil or silicone baking mat. Spread the beans and onions on the sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon of salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.
- While the beans are in the oven, whisk 1 tbsp balsamic vinegar, honey, thyme, and garlic slices in a small bowl.
- After the beans and onions have roasted for 10 minutes, remove from oven. Drizzle the vinegar honey mixture over the beans and onions; use tongs to coat evenly. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer.
- Take them out of the oven, drizzle with remaining 1 tsp balsamic vinegar, and season to taste with salt and pepper. Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.
The green beans and onions right after I took them out of the oven the first time. You can see a little char on the ends of the onion pieces.
I toasted the walnuts on a dry cast iron skillet for about 5 minutes. Watch them carefully because they can go from perfect to burnt in less than a minute!
Another shot of the green beans with onions and walnuts