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Roasted Green Beans with Red Onions

From the “Knit Wits” - Frisco, Colorado
(makes 10 cups, serves 12)

2 pounds green beans, trimmed
¾ tsp. salt
¼ tsp. pepper
2 tablespoons olive oil

1 pint grape tomatoes, halved

2 tablespoons olive oil
2 large red onions, sliced
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
1 cup chopped, fresh basil

Adjust your oven rack to the middle position; heat oven to 425 degrees.
Spread beans on a large jelly roll pan.
Drizzle with 2 Tblsp. oil.
Sprinkle with salt, pepper, toss to coat, and distribute in an even layer.
Roast beans for 30 minutes or until tender and browned, stirring once.
Stir in tomatoes and roast 5 minutes more.

While beans are roasting, heat 2 Tblsp. oil in a hot skillet,
Cook onion about 20 minutes, until tender and browned, stirring often.

Reduce heat and add garlic, cook three more minutes.
Stir in vinegar and remove from heat.
Add fresh basil along with onions and beans.
Put in a pretty serving bowl and serve warm or at room temperature.

Notes:
- Roasting turns the starch into sugar in these delicious green beans!
- For softer roasted green beans, you may steam them about 3 minutes before roasting.
- Substitute basil with 2 teaspoons minced, fresh thyme and add 2/3 cups toasted walnuts.
- Simple tastes? Only the first four ingredients are essential for sensational roasted beans, add the rest of these yummy flavors at your pleasure!
 

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