The dark champagne balsamic adds a rich, layered flavour to the beans and the onions get a scrumptious glaze!
1 lb fresh green beans, trimmed
8 oz pearl onions
¼ C SOOC Champagne Dark Balsamic Vinegar
2 ¼ t SOOC Butter ‘Taste’ Olive Oil
3 T SOOC Wild Mushroom and Sage Olive
1 t fresh thyme, chopped
¾ t salt
¾-1 t black pepper
2 t Dijon mustard
Preheat oven to 400*.
In a saucepan combine 2 T Champagne Balsamic with Butter Olive Oil, 1 T 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 balsamic vinegar. Add beans and onions, toss well. Transfer to a casserole dish, cover and bake for 20 min.