(“ini” is correct also)

At last Friday’s farmers’ market, another shopper and I were musing over the vast array of vegetables available from Happy Boy Farm. Next to the familiar shallots was a big basket of cipolline onions described as “Italian onions with a robust flavor." While they used to be grown primarily in Verona, they are available year round from local farms. Done in the oven with fresh green beans from the next basket, they were actually quite mild and sweet. This dish can substitute for the Thanksgiving creamed green beans and pearl onions of your past.

1 pound green beans, ends and stems cut off and cut into appropriately sized pieces
1 pound cipolline onions, skinned and quartered
2 Tablespoons olive oil
Salt and freshly ground pepper

Preheat the oven to 400 degrees. Toss the beans and onions with the olive oil. Season. Roast until browned and tender on a rimmed baking sheet, about 30 minutes.

Serves 6

Nutrition Information Per Serving:
Calories: 95
Fat: 5 gm
Saturated Fat: 1 gm
Trans Fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 13 gm
Fiber: 4 gm
Sodium: 103 mg
Protein: 2 gm

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