- 3/4 pound fresh green beans
- 1 small onion, thinly sliced and separated into rings
- 2 garlic cloves, thinly sliced
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain.
- Place beans in a greased 11-in. x 7-in. baking dish. Top with onion and garlic. Drizzle with vinegar and oil; toss to coat. Bake, uncovered, at 450° for 10 minutes. Stir; bake 5 minutes longer. Yield: 4 servings.
Originally published as Roasted Green Beans in Quick Cooking May/June 2001, p8
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Reviewed Nov. 13, 2013
"I don't know what it is about the red wine vinegar, but it makes these green beans shine! I loved this and will definitely be making again!"