This dish needs a little bit of prep work. Beans need to be blanched, drained and tossed with dressing. Then they are formed into bundles and roasted. So the best thing to do is to blanch and keep the beans ready the day before and then they can tossed with dressing and roasted just before the dinner starts.Recipe from Vegetarian Times Magazine: Ingredients: Serves 8 Green Beans - 1lb., trimmed Red Onion - 1 medium, thinly sliced
Garlic infused Olive Oil - 1tbsp
Lemon juice - 1tsp
Dijon Mustard - ½tsp
Salt & Pepper - to taste
Method:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray.
- Bring a large pot of salted water to boil. Add green beans and red onion and blanch for 3 minutes. Drain and then pat them dry with paper towels.
- In a large bowl, whisk olive oil, lemon juice, dijon mustard, salt and pepper.
- Add the green beans and onions and toss to coat evenly.
- Group beans and onion slices into 8 bundles (about 10~15 beans each) and tie each bundle with 8" piece of kitchen twine.
- Place bundles tie side down on the prepared baking sheet and bake for 7~10 minutes or until the bean ends start to brown.
- Flip bundles with spatula so tie side is up and bake for 7~10 minutes more or until all bean tips are brown.
- Transfer bundles to serving plate and garnish with lemon/ lime slices.
Linking this to Valli's 'Cooking from Cookbook Challenge: November -- Week 3'.
