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Green Beans and Roasted Red Onions

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces


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.

Makes 8 servings.

 

(From www.epicurious.com)

Enrollment for the 24-Week 2019 Season is now open!January 9th, 2019

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Pickup for this large optional share will be on TUESDAY November 20 from 5:30 to 8:00pm. This will be a “stock up” share and will include various vegetables that store well, so t

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