Green beans are perfectly good on their own, but roasted onions and a sweet-tart vinegar sauce make them much more interesting. Add the optional dried cranberries if you want another little bit of color and sweetness.
The onions take most of the cooking time. While they roast, reduce the broth with vinegar and sugar, then steam the beans just until they are as tender as you like them. Pile the onions and sauce over the beans at the end.
This recipe serves ten, so it is useful for a larger family meal or a table where several people are bringing dishes. It travels well in a covered serving dish and is a welcome break from another heavy casserole.
Love this recipe? Find more simple sides in the Vegetables and Salads Postpartum Recipe Collection.
Green Beans with Roasted Onions
Ingredients
- 6 medium onions, cut vertically through the root and into 12-14 wedges
- 6 tbsp butter
- 2 cups low sodium chicken broth
- 3 tbsp sugar
- 2 tbsp red wine vinegar
- 3 lbs slender green beans, ends trimmed
- 1/2 cup dried cranberries (optional)
Instructions
- Preheat oven to 450°F.
- Spray or oil baking sheet. Arrange onions in a single layer. Dot onions with 4 Tbs. butter, dividing equally. Season with salt and pepper. Bake until the onions are dark brown on bottom, about 35 minutes.
- Meanwhile, boil the broth over high heat until reduced to ½ cup. Add sugar and vinegar and whisk until the sugar dissolves and mixture boils.
- Add onions to sauce, reduce heat to medium-low. Optionally add dried cranberries. vSimmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper if necessary.
- Steam beans to taste, el dente, toss with 2 tbs. butter and pile onions on top to serve.
Listen While the Onions Roast
While the onions are in the oven, listen to How Dads Can Support Their Partners Postpartum. Mitchell Osmond shares practical ways partners can help a new parent feel seen, heard, and supported after baby arrives.