Michelle loves to roast vegetables like cauliflower, kale, green bean, etc as the high heat and short cooking time brings out the caramelization and yet retain the nutrition.

Michelle shared the above Roasted Green Beans with Red Onion and Walnuts in the South Arm Older Adults Kitchen.

Ingredients

• 1 pound green beans, stem ends snapped off, rinse and pat dry
• 1/2 medium red onion, cut into 1/2″ thick wedges
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon minced fresh thyme leaves
• 2 medium thin-sliced garlic cloves
• 1/3 cup toasted and chopped walnuts

Source: Cook’s Illustrated

Instructions

Combine  balsamic vinegar, honey  and thyme.

Heat oven to 450 degrees Celsius.Line rimmed baking sheets with parchment paper, spread beans and red onions on baking sheet.Drizzle with olive oil, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat. Roast for 10 minutes.

Meanwhile, toast walnuts in a dry frying pan on medium heat until lightly brown. Let cool and chop into smaller pieces if preferred.

Drizzle dressing on beans and onions. Add garlic slices and toss to combine. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with chopped walnuts and serve.

The dessert we made was a revisited recipe; Impossible Cardamom Apple Pie. Michelle served the apple pie with frozen Greek yogurt for a less sinful dessert.