The Barrel Aged Red Wine Vinegar adds a rich, layered flavour to the beans while the onions get a scrumptious glaze!
Ingredients
1 lb fresh green beans, trimmed
8 oz pearl onions
¼ cup Barrel Aged Red Wine Vinegar, divided
2 ¼ tsp Butter ‘Taste’ Olive Oil
3 Tbsp Mushroom and Sage Olive Oil, divided
1 tsp fresh thyme, chopped
¾ tsp salt
¾-1 tsp black pepper
2 tsp Dijon mustard
Directions
Preheat oven to 400*.
In a saucepan, combine 2 Tbsp Red Wine Vinegar with Butter Olive Oil, 1 Tbsp Mushroom and Sage Olive Oil, thyme, salt and pepper. Stir over medium heat, add onions. Spread in a single layer on a baking sheet, roast for 30 min, stirring often.
In a large pot of boiling salted water, blanch beans until just tender, about 4 min. Drain and rinse with cold water. Set aside.
In a large bowl, combine remaining Mushroom and Sage Olive Oil, Dijon mustard, and remaining Red Wine Vinegar. Add beans and onions, toss well.
Transfer to a casserole dish, cover and bake for 20 min.