Roasted Green Beans with Onions and Walnuts

Gluten-FreeVegetarianGreen BeanVegetables

Oven roasted green beans, drizzled and cooked with balsamic vinegar, honey, thyme, and garlic.

Photography Credit: Elise Bauer

Here is a flavorful alternative to boiling your beans – roasting them with a balsamic vinegar honey coating, topped with toasted walnuts.

Roasted Green Beans with Onions and Walnuts Recipe

  • Yield: Serves 4.


  • 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 balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon minced fresh thyme
  • 2 medium thin-sliced garlic cloves
  • 1/3 cup toasted chopped walnuts


1 Place rack in middle position, preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil or Silpat. 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 for 10 minutes.

2 While roasting the beans, combine the balsamic vinegar, honey, thyme, and garlic slices in a small bowl.

3 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.

Season to taste with salt and pepper. Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.

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Adapted from recipe in Cook's Illustrated.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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6 Comments / Reviews

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Did you make it? Rate it!

  1. Sonya

    I guess I should clarify that I have made the original recipe from Cook’s Illustrated as I have that issue. Just seconding that this recipe is FANTASTIC! I’ve made it twice and it just blows me away how delicious they are. That roasting is magic! I love Cook’s Illustrated :) I also love your website – your red velvet cupcakes, which my sister showed me many years ago, are my husband’s all time favorite red velvet recipe!

  2. Amanda

    Oh my goodness! We tried this recipe with marinated steaks and mashed potatoes tonight and it was absolutely fabulous! The carmelized onions were out of this world! In fact, I might double the onions next time just so there is more to enjoy! I give this one 5 STARS!


  3. Jena

    Made this with pork chops and potatoes. Yummy. But I was doing it from memory and added the walnuts to the honey mixture before the second go in the oven. I also only did it at 400 and for about half the time. Will follow directions better next time.

  4. Alayna

    I made this for my mom and I for dinner last night as a side dish to some scallops. It was absolutely delicious and made the entire downstairs smell wonderful! The walnuts made it one hundred times better. This recipe is definitely a keeper and was very easy to make – the sauce combination of vinegar, honey, and garlic was very distinct and tasty.

  5. Elise Bauer

    Hi Kathy – It’s definitely a different way to do beans. They are chewier, and loaded with flavor. Toasted walnuts make a big difference.

    Hi Sara – Let us know how they turn out!

    Hi Beth – I don’t see problem with using frozen green beans, as long as you have defrosted them. Green beans from a can, however, no dice.

  6. Beth - The Zen Foodist

    Oh, I’m definitely trying this one! I’m really into making green beans b/c my husband loves them so much. This sounds like a different way to make them that will be delicious and easy because it’s ingredients that I always have on-hand. Thanks!

    Do you think there would be a problem using frozen green beans?

Roasted Green Beans with Onions and Walnuts