Green Beans Pan Roasted Red Onions Recipes

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GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Make and share this Green Beans and Roasted Red Onions recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/4 lbs red onions, medium (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lbs green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

Nutrition Facts : Calories 139.9, Fat 7, SaturatedFat 1, Sodium 299.9, Carbohydrate 19, Fiber 4.7, Sugar 6.7, Protein 2.7

GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Categories     Onion     Side     Roast     Quick & Easy     Green Bean     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
  • After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

ROASTED GREEN BEANS AND BABY RED POTATOES



Roasted Green Beans and Baby Red Potatoes image

Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.

Provided by photog_grrl

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 7

olive oil cooking spray
1 pound baby red potatoes
1 pound fresh green beans, trimmed
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
  • Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g

GREEN BEANS WITH ROASTED ONIONS



Green Beans with Roasted Onions image

Categories     Onion     Side     Roast     Thanksgiving     Vinegar     Green Bean     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 7

Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter
2 cups canned low-salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed

Steps:

  • Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
  • Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
  • Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
  • Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

SAUTEED GREEN BEANS AND RED ONION



Sauteed Green Beans and Red Onion image

Red onion adds color and tanginess to this sauteed green-bean side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons olive oil
1 teaspoon coarse salt
1/8 teaspoon ground pepper
1 pound green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

Steps:

  • In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
  • Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
  • Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

Nutrition Facts : Calories 107 g, Fat 6 g, Protein 2 g

PAN FRIED GREEN BEANS



Pan Fried Green Beans image

These green beans were the side dish my grandmother served most often because we all love them. They are done but not mushy like canned beans.

Provided by Shearyah Hawkins

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 5

Number Of Ingredients 5

1 ½ pounds fresh green beans, trimmed and snapped
garlic powder to taste
onion powder to taste
salt and pepper to taste
3 tablespoons olive oil

Steps:

  • In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
  • When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Fat 8.3 g, Fiber 4.6 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 1.9 g

ROASTED GREEN BEANS WITH PEPPERS AND ONIONS



Roasted Green Beans With Peppers and Onions image

I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch

Provided by CookingONTheSide

Categories     Onions

Time 53m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 6

1 lb green beans (frozen or fresh, ends trimmed)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette
1/2 cup shredded low-moisture part-skim mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Toss vegetables with dressing in large roasting pan.
  • Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
  • Sprinkle with cheese.
  • Bake an additional 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 47.6, Fat 0.2, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 11.1, Fiber 3.6, Sugar 3, Protein 2.1

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