Green Beans with Roasted-Onion Vinaigrette

To simplify things on Thanksgiving day, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

Yield: 8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette)

Ingredients

• 2  red onions, peeled (about 1 pound)
• 4  teaspoons  olive oil, divided
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  sprigs fresh thyme
• 1  tablespoon  chopped fresh dill
• 3  tablespoons  Champagne vinegar or white wine vinegar
• 1  tablespoon  stone-ground mustard
• 2  pounds  green beans, trimmed, steamed, and chilled

Preparation

Preheat oven to 400°.

Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.

Toss the beans with the vinaigrette.

Nutritional Information

Calories:

83 (29% from fat)

Fat:

2.7g (sat 0.4g,mono 1.7g,poly 0.4g)

Protein:

2.9g

Carbohydrate:

14g

Fiber:

4.8g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

109mg

Calcium:

65mg