Roasted Green Beans and Onion

Adapted from Cooks Illustrated.

Nov 2022 These delicious, lightly carmelized beans are a great addition to a hearty main - the sweetness and vinegar in the beans brings out the savory flavors in other dishes.

This dish can be made an hour ahead and kept warm.

A. Balsamic vinegar 1 tablespoon
honey 1 teaspoon
fresh thyme 1 teaspoon, minced
garlic 2 cloves sliced thinly

Heat oven to 450F.

Combine ingredients in a bowl.

Line a baking sheet with aluminum foil.

B. green beans 1 pound Trim off the stem end
red onion 1/2 cut into 1/2 inch wedges
olive oil 1 tablespoon  
Kosher salt 1/2 teaspoon  

Spread out the beans and onions on the baking sheet. Drizzle with olive oil and the salt. Use your hands to get them all coated well.

Put in the oven for 10 minutes.

C. mixture from above  

Take the baking sheet out of the oven; close the door so that the oven remains hot.

Pour the honey mixture over the beans and use tongs to get them coated.

Spread everything out in an even layer. Return to the oven for another 12 minutes.


The beans and onions should be nicely brown in spots.

Add salt and pepper to taste. Move to a serving bowl. This can be kept in a warm oven for an hour.