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Roasted Green Beans with Caramelized Onions

Roasted green beans with caramelized onions pair tender, browned beans with deeply golden, soft onion. Roast the beans at 425°F, then finish them with onions cooked slowly in butter and olive oil.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized onions
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion large, thinly sliced
  • 0.25 tsp kosher salt
For the roasted green beans
  • 1.5 lb fresh green beans trimmed
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F and set out a large rimmed baking sheet.
  2. Melt the butter with 1 tablespoon olive oil in a 12-inch skillet over medium heat.
  3. Add the onion and 1/4 teaspoon kosher salt and cook, stirring every few minutes, for 30–40 minutes, reducing the heat to medium-low if needed, until the onion is very soft and deep golden.
  4. Toss the green beans with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper on the baking sheet.
  5. Spread the green beans in a single layer.
  6. Roast for 15–20 minutes, tossing once halfway through, until the beans are tender and browned in spots.
  7. Transfer the green beans to a serving dish.
  8. Top with the caramelized onions and serve.

Notes

For evenly browned green beans, spread them in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended because the beans can become soft. For a dairy-free version, replace the butter with additional olive oil.