Green Beans With Roasted Corn And Green Onions Food

GREEN BEANS AND SWEET CORN

Steps:

• Cook or steam green beans until just tender.
• In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
• Add green beans and corn and cook about 2 minutes until heated through.
• Add salt and pepper to taste. Combine herbs and stir in half of them.
• Remove mixture to a serving dish and sprinkle with remaining herbs.
• If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

ROASTED FROZEN GREEN BEANS

Steps:

• Preheat oven to 450 degrees. Do not remove the green beans from the freezer until the oven is ready to cook.
• Toss the frozen cut green beans with olive oil. Add the garlic powder, salt, onion powder, and optional black pepper and toss again to combine
• Spread the green beans out in an even layer on a baking sheet
• Roast at 450 degrees for 15 minutes, then stir them around.
• Sprinkle the parmesan cheese over the tops of the green beans but do not stir it in.
• Roast for an additional 15 minutes, then stir the green beans.
• From here, roast until the desired crispy edges are achieved, around 5 - 15 minutes

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.

GREEN BEANS WITH ROASTED ONIONS

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.

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

ROASTED CORN WITH GREEN BEANS AND RED ONIONS

Steps:

• 1. Husk and clean cobs of corn. Place the green beans in a shallow baking dish and pour 2 TBS. olive oil over the top. Lightly salt and pepper then mix with fingertips to coat all of the green beans. Take head of garlic and cut in half. Lightly oil cut sides. Place corn, green beans and garlic on grill and cook until corn is a light brown, the green beans are al dente' and the garlic is browned.
• 2. In a skillet add the remaining 2 TBS. of olive oil. Add onion and cook on medium low until onions carmelize.
• 3. When grilled veggies are done let cool. Slice the kernals off the cob and cut the green beans into 1" pieces.
• 4. Add green beans, corn and garlic to the onions. Saute' for about 4-5 minutes then deglaze with grape juice. Add butter and salt and pepper.
• 5. Garnish with tomatoes and parmigiano-reggiano.

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.