1 Small Red Onion, cut into thin wedges with some core attached
1 1/2 Tbls EVOO
1 Small Orange
1 Garlic Clove, minced
1 Tbls Parsley, finely chopped
1 tsp Oregano, finely chopped
Salt and Pepper
Instructions
Preheat the oven to 425 degrees.
In a large bowl, toss the green beans and onion wedges with the EVOO, season with salt and pepper. Transfer to a rimmed baking sheet. Roast until the vegetables are tender and browned in spots, 25 to 30 minutes.
Zest half the orange, the cut the orange in half. In a small bowl, mix the zest, garlic and herbs to make the gremolata.
Transfer the vegetables to a large platter. Squeeze the juice from one orange half over the vegetables. Sprinkle with the gremolata.
Originally Submitted
10/9/2014
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