Green Bean Goodness

Today was a beautiful day.  A good portion of it was spent outdoors, shelling crowder peas and lima beans, and doing a bit of embroidery.  I'm loving having the windows open so much of the time.  One recent night, I awoke to hear the cries of two coyotes, and the call of a barred owl- "who cooks for you".  I am grateful to live in such a place.

I was on a mission this year to find one or more recipes that made me glad to eat green beans.  Here is the first one.  I hope you enjoy it too.

Roasted Green Beans with Onions and Walnuts

1 lb green beans, stem ends snapped off
1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
1 tbs olive oil
salt and pepper
1 tbs balsamic vinegar
1 tsp honey
1 tsp minced fresh thyme
2 medium thin-sliced garlic cloves
1/3 cup toasted chopped walnuts

1.  Place rack in middle position; preheat oven to 450 degreesF.  Line a rimmed baking sheet with aluminum foil.  Spread the beans and onions on the baking sheet.  Drizzle the beans with olive oil and use your hands to coat the beans evenly. Sprinkle beans with 1/2 tsp salt, toss to coat, and distribute in an even layer.  Roast for 10 minutes.
2.  While roasting the beans, combine the balsamic vinegar, honey, thyme, and garlic slices in a small bowl.
3. After the beans and onions have roasted for 10 minutes, remove from oven.  Drizzle the vinegar honey mixture over the beans and onions.  Use tongs to coat evenly.  Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12 to 15 minutes longer.

Season to taste with salt and pepper.  Transfer to serving dish, sprinkle with toasted chopped walnuts and serve.  This recipe came from Simply Recipes.