Roasted Green Beans and Onions
I make this dish so often because I usually have onions on hand and the green beans are frozen (can be fresh) and I get them in large quantities at Sam's so I have them on hand, too. And I love them! Here's how I do it for Thanksgiving:
Turn the oven on convect roast- or whatever you have- at 450 degrees.
Frozen green beans, 1 bag (5 servings)
2 large onions, cut in narrow wedges, like an orange wedge. I usually have the sweet ones but the ones they have at Sam's now are stronger, but I think they will be sweet enough after roasting.
2 tbsp olive oil, to lightly coat the vegetables
1/2 tsp salt, more to taste
Add olive oil and salt to cut vegetables in a large bowl and stir to coat. Spread them on a Pam sprayed (my preference) or oiled rimmed baking pan making sure the vegetables are single layer deep and not crowded. You may need two pans. If crowed, the vegetables will steam and not roast and take forever to brown. It's that crispy golden brown deliciousness I love. Place the pan or pans on the bottom of your oven or as low as you can go for faster roasting. Set the timer for 10 minutes and check. After 10 minutes, stir them and if not yet golden brown, continue roasting and check again in 5 to 10 minutes. Mine usually take 20 minutes but it can take a lot more if you have a little more on the pan or if you have other items in the oven. After all, we are talking Thanksgiving! So give them some time. They will stay hot for a while on the counter covered with aluminum foil (Mom liked us to call it that rather than tin foil).
They are lovely garnished with fresh pomegranate berries.
If any questions come up, ask me. I love to hear from you. Happy Thanksgiving! Be sure to sign up on my contact page so I can add you to my OXO Tongs drawing before Christmas. Thank you.