Have you ever tried roasting fresh green beans in the oven? It works! The trick to keep them from drying out in the oven is to toss them well with extra virgin olive oil.
This is a recipe from Cooks Illustrated that we found years ago. In this recipe we are roasting green beans with onion wedges in a hot 450°F oven. About half way through the roasting, we coat the green beans with a balsamic vinegar honey thyme dressing. The natural sugar in the dressing helps the green beans and onions caramelize. So good!
We then toss the green beans with chopped toasted walnuts to serve.
More Great Recipes for Green Beans!
- Green Bean Casserole from Scratch
- Pressure Cooker Green Beans with Tomatoes and Bacon
- Green Beans with Bacon
- Creamy Green Beans and Mushrooms
- Stir Fried Green Beans with Ginger and Onions
Roasted Green Beans with Onions and Walnuts
- 1 lb green beans, stem ends snapped off
- 1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
- 1 Tbsp extra virgin olive oil
- Salt and pepper
- 1 Tbsp balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon minced fresh thyme
- 2 medium thin-sliced garlic cloves
- 1/3 cup toasted chopped walnuts
Preheat oven, prepare sheet pan:
Place rack in middle position, preheat oven to 450°F. Line a sheet pan with aluminum foil or Silpat.
Toss beans and onions with olive oil and salt, roast 10 minutes:
Spread the beans and onions on the baking sheet. Drizzle the beans with olive oil and use your hands to coat the beans evenly.
Sprinkle the beans with 1/2 teaspoon of salt, toss to coat, and distribute in an even layer.
Roast at 450°F for 10 minutes.
Make balsamic honey garlic mixture:
While roasting the beans, combine the balsamic vinegar, honey, thyme, and garlic slices in a small bowl.
Brush beans with balsamic honey mixture, return to oven:
After the beans and onions have roasted for 10 minutes, remove from oven. Drizzle the balsamic 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.
Season to taste with salt and pepper:
Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.
Adapted from recipe in Cook's Illustrated.