Green Beans Pan Roasted Red Onions Food

GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS

Steps:

• In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
• Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
• In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
• Garnish with Roma tomatoes and Parmesan.
• Ease of preparation: easy

ONE PAN OVEN ROASTED GREEN BEANS

Steps:

• Line a sheet pan with aluminum foil.
• Spread out the green beans.
• Pour olive oil all over the beans.
• Sprinkle salt, pepper, onion powder, garlic powder, ginger powder all over the beans.
• Toss everything together until fully coated and spread them out again.
• Bake at 425 degrees for about 20 minutes, making sure to toss everything again at 10 minutes. They are ready when they are slightly shriveled and have some brown spots on them.
• Garnish with sesame seeds and serve immediately. Enjoy!

PAN FRIED GREEN BEANS

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.

GREEN BEANS AND ROASTED RED ONIONS

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 WITH GARLIC AND ONIONS

Steps:

• Preheat oven to 400°F.
• Brush a large baking pan with olive oil.
• Place beans, garlic, and onion on pan.
• Sprinkle with olive oil and salt, and bake for 15 to 20 minutes, stirring often.
• Remove from oven.
• Drizzle with vinegar and sprinkle with black pepper.

PAN-ROASTED GREEN BEANS WITH DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Whisk in ¼ cup of the olive oil and lemon zest and set the vinaigrette aside.
• Heat 1½ teaspoons of the olive oil in a large skillet over medium-​high heat. Add the red onion and cook until golden, 7 to 9 minutes. Transfer to a bowl and set aside.
• Return the pan to the heat, add the remaining 1½ teaspoons of olive oil, and spread out the beans in a single layer as much as possible. Allow the beans to cook without moving until they begin to blister and start to turn brown in spots. Stir and continue to cook to the desired tenderness, 8 to 10 minutes. Just before turning off the heat, add the onion back to the pan and stir to combine.
• Remove the pan from the heat and pour the vinaigrette directly into the pan. Stir to combine, then let stand for 10 to 15 minutes so the beans can absorb some of the dressing. Serve warm or make ahead and serve as a cold salad.

SAUTEED GREEN BEANS AND RED ONION

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.

OVEN ROASTED POTATOES, GREEN BEANS, MUSHROOMS AND ONIONS WITH THYME AND GARLIC

Steps:

• Preheat oven to 350° F. If you want them to cook a bit quicker you can do 400°, but I was cooking a roast at 350 so that's what I went with. Wash all of your vegetables. Cut the potatoes into quarters, slice mushrooms, half and slice the onion thinly, peel and roughly chop the garlic cloves. Add all of these vegetables to the baking sheet. Drizzle the olive oil over the top. Add the fresh thyme leaves, salt, and pepper. Toss well and spread into single layer. Roast for 30 minutes. While roasting, cut your green beans into thirds. After 30 minutes remove the pan from the oven and add the cut green beans. Toss well. Spread back out in a single layer and place back in the oven to roast for another 30 minutes.

ROASTED GREEN BEANS WITH SHALLOTS

Steps:

• Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.
• Pat the greens dry with a clean towel.
• Put the beans on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.
• Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they've been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they're done.
• To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.

GREEN BEANS AND ROASTED RED ONIONS

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 WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 425F.
• Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper.
• Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes.
• Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste.
• Bake until tender crisp, about 16 to 18 minutes, turning halfway.
• Transfer to a platter and top with caramelized onions. Serve hot.

GREEN BEANS AND ROASTED RED ONIONS

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.