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     Roasted Green Beans with Onion

 



Above: Roasted green beans with onion just after coming out of the oven.  This dish will please even those who are not
inclined to eat vegetables.  Roasting the veggies creates great natural flavor and sweetness.

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Ingredients
1 pound fresh green beans (we used Blue Lake)
1 small yellow onion
2 tablespoons extra virgin olive oil
1 tablespoon dark balsamic vinegar
1 teaspoon salt-free "table blend" spices


Utensils and Supplies
7x11x2" glass baking dish
measuring cup
measuring spoons
small whisk
spatula or large spoon
colander or mesh strainer
canola cooking spray


Above: Green beans before being washed.


Above: Yellow onion, (for this recipe you'll only need one).



Above: 7x11x2" glass baking dish and canola cooking spray.



Begin by pre-heating your oven to 400 degrees.



Next, rinse green beans thoroughly with cold water.



Drain green beans in a colander.



Next, trim off ends of beans, then cut beans in half.  Peel and chop the yellow onion into 1 inch pieces.



Spray the baking dish generously with cooking spray.



Add green beans and onion to baking dish.



Now mix up the coating for baking.  In a glass measuring cup, add olive oil, dark balsamic vinegar, and
salt-free spice mix.



Whisk together vigorously.



Pour mixture over vegetables, then stir to be sure all pieces are coated.



Shake more salt-free table blend spice to cover the surface of the vegetables liberally.



Roast your veggies with the baking dish placed on the center oven rack for 30-40 minutes, stirring half-way through the cooking time.



You'll know your beans have roasted long enough when they appear wrinkled but not shriveled.  Serve hot, (can be kept
warm in a 200 degree oven).  Leftovers can be re-heated in the microwave oven.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
ROASTED GREEN BEANS with Onion

Ingredients
1 pound fresh green beans (we used Blue Lake)
1 small yellow onion
2 tablespoons extra virgin olive oil
1 tablespoon dark balsamic vinegar
1 teaspoon salt-free "table blend" spices


Utensils and Supplies
7x11x2" glass baking dish
measuring cup
measuring spoons
small whisk
spatula or large spoon
colander or mesh strainer
canola cooking spray

Begin by pre-heating your oven to 400 degrees.  Next, rinse green beans thoroughly with cold water.  Drain green
beans in a colander.  Trim off ends of beans, then cut beans in half.  Peel and chop the yellow onion into 1 inch pieces.
Add green beans and onion to baking dish.  Spray the baking dish generously with cooking spray.  Now mix up the
coating for baking.  In a glass measuring cup, add olive oil, dark balsamic vinegar, and salt-free spice mix.  Whisk
together vigorously.  Pour mixture over vegetables, then stir to be sure all pieces are coated.  Shake more salt-free
table blend spice to cover the surface of the vegetables liberally.  Roast your veggies with the baking dish placed
on the center oven rack for 30-40 minutes, stirring half-way through the cooking time.  You'll know your beans have
roasted long enough when they appear wrinkled but not shriveled.  Serve hot, (can be kept warm in a 200 degree oven).
Leftovers can be re-heated in the microwave oven.


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