This healthy, low sodium dish comes together in less than 30 minutes and pairs well with any roast meat. It's a simple dish that relies on the flavor and crisp texture of fresh green beans, so if you can't get fresh green beans (they should snap easily when you bend them) skip this recipe for now but come back to it later when you can get some fresh green beans.
Servings: Makes 1 pound of green beans, serves about 4 as a side dish Sodium: 8 mg sodium per serving Time: 30 minutes
1 pound fresh green beans, washed and trimmed
1/2 medium onion, in 1/4 inch slices
5 cloves of garlic, peeled and smashed
2 Tablespoons olive oil
1/2 tsp fresh ground pepper
1/4 cup unsalted pine nuts
2 Tablespoons balsamic vinegar
1) Preheat oven to 425°F.
2) In a large bowl, combine green beans, onions, garlic, oil and pepper and toss to combine. Make sure the green beans are dry before you toss them in the oil.
3) Spread the vegetables out on a parchment lined baking sheet (mine is 12x17 inches) and bake for 20 minutes.
4) While green beans are roasting, toast pine nuts in a small skillet over medium-low heat, stirring frequently so they don't burn. I take mine out of the skillet as soon as they start to get light brown.
5) When the green beans are done, toss with balsamic vinegar while they're still hot. Just before serving, sprinkle with toasted pine nuts. Serve hot or at room temperature.