Glazed Green Beans
This recipe is great for using all those green beans that may be coming in from your summer garden or as a healthy replacement from the beloved green bean casserole dish at Thanksgiving dinner! It's easy, gluten-free, paleo, and dairy-free!
Servings: 4 people
Preheat oven to 425 degrees.
Slice onion into half-moons and trim ends off green beans.
Place both on a baking sheet, drizzle with olive oil, and sprinkle salt and pepper to taste.
Bake in oven for 10 minutes.
While beans and onions are roasting, mix together the remaining ingredients.
Remove green beans and onions from oven after ten minutes and coat with the desired amount of mixture, you do not have to use all of it if you feel it is excessive.
Return to oven for another 10 minutes or until desired texture, watching that the green beans do not burn. You want the mixture to become caramelized on the baking sheet.
You can easily replace the honey with maple syrup.
If you have fresh dill, use it instead of the dried dill! But use two to three times more if using fresh.
You can use any of your favorite oils, like coconut oil, avocado oil, rendered lard, tallow, etc.
Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 160mg | Fiber: 2g | Sugar: 12g | Vitamin A: 406IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg