Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 2 large Vidalia onions (about 1 1/4 lbs), peeled and sliced
- Kosher salt and black pepper, to taste
- 2 pounds green beans, trimmed
- Olive oil spray
Instructions
- Preheat the oven to 425°F (220°C).
- Cook the onions:
- Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the sliced onions and season with 1/4 teaspoon salt and black pepper.
- Stir frequently, cooking the onions for about 10 minutes, or until they begin to brown.
- Reduce the heat to medium-low and continue to cook, stirring occasionally, for about 30 minutes, until the onions become deep golden brown and soft.
- Prepare the green beans:
- While the onions are caramelizing, place the green beans on a sheet pan.
- Lightly spray the green beans with olive oil spray and season with 1/2 teaspoon salt and black pepper to taste.
- Roast in the preheated oven for 16 to 18 minutes, turning the green beans halfway through, until they are tender and slightly crisp.
- Combine the green beans and onions:
- Once the green beans are done, transfer them to a serving platter.
- Top the roasted green beans with the caramelized onions.
- Serve:
- Serve hot as a side dish to your favorite main course.
Notes
- Substitutions:
- You can use other types of onions like yellow or red onions, but Vidalia onions provide a unique sweetness that complements the green beans beautifully.
- If you prefer, you can substitute the extra virgin olive oil with another oil of your choice, such as avocado oil or butter.
- For a more savory flavor, consider adding a sprinkle of Parmesan cheese over the roasted green beans before serving.
- Additions:
- Try adding toasted almonds or walnuts on top for a bit of crunch.
- If you enjoy garlic, consider adding minced garlic to the onions as they caramelize for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes