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Ingredients

1 lb green beans, stem ends snapped off
1 Tbsp olive oil
Salt and pepper
1 Tbsp balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme
2 medium thin-sliced garlic cloves
1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
1/3 cup toasted chopped walnuts

Method

1 Adjust oven rack to middle position, preheat oven to 450°F. Line rimmed baking sheet with aluminum foil (prevents burning on dark baking sheets, provides easy cleanup); spread beans and onions on baking sheet. Drizzle with olive oil; using hands, to coat evenly. Sprinkle with 1/2 teaspoon of salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.

2 While roasting, combine balsamic vinegar, honey, thyme, and garlic slices in a small bowl.

3 After beans and onions have roasted for 10 minutes, remove from oven. Drizzle vinegar honey mixture over the beans and onions; use tongs to coat evenly. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer. Adjust seasoning with salt and pepper. Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.

Serves 4.