October 24, 2017
The combination of the sweet balsamic and the caramelization that comes from roasting the beans is irresistible. Even the kids will like them!
Makes 4 servings
1 1/2 pounds green beans, stems trimmed
1/2 red onion, sliced thick
2 garlic cloves, sliced thin
1 tablespoon balsamic vinegar
1 tablespoon agave nectar
Kosher salt to taste
Black pepper to taste
Preheat oven to 450 F. Line baking sheet with aluminum foil or parchment paper. Place green beans and red onions on baking sheet and toss with salt and pepper. Roast in oven for 10 minutes.
In the meantime in a small bowl whisk the balsamic vinegar, the agave nectar, and the garlic slices. Set aside.
Remove beans from oven and pour the balsamic-agave nectar mix over them. Toss with your tongs. Continue roasting for 10-12 more minutes or until beans have begun to shrivel and brown. Remove from oven and serve.
Note: The beans will shrivel and wrinkle in the oven. They might not look as nice as blanched green beans, but they will taste great. These beans taste great cold with a balsamic dressing.
Source: Dora Stone, chef and photographer, founder of mmmole.com and dorastable.com
Per serving (1/4 of recipe): Calories: 80; Fat: 0.4 g; Saturated Fat: 0.1 g; Calories from Fat: 4.4%; Cholesterol: 0 mg; Protein: 3.4 g; Carbohydrate: 18.3 g; Sugar: 10.3 g; Fiber: 4.8 g; Sodium 12 mg; Calcium: 70 mg; Iron: 1.8 mg; Vitamin C: 23.1 mg; Beta-Carotene: 708 mcg; Vitamin E: 0.8 mg; Potassium: 390 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.