Roasted Green Beans with garlic and pine nuts

This is a recipe from Mollie Katzen's Moosewood Cookbook, and is listed under her "antipasto" heading. Since the beans can be served at any temperature, you can definitely make them ahead of time. They are delicious.

Roasted Green Beans with garlic and pine nuts

Preparation time: 30 to 40 minutes, including roasting

Yield: 6 antipasto servings

2 tablespoons olive oil
1 pound fresh whole green beans, trimmed
1 cup thinly sliced onion
10 to 12 medium garlic cloves, peeled
salt and pepper
1 to 2 tablespoons balsamic or red wine vinegar (I used 2 tablespoons balsamic)
1 cup lightly toasted pine nuts

Preheat oven to 400 degrees F. Brush a large baking tray with 2 tablespoons olive oil.

Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt (I use Kosher) and pepper.

Bake for 20 minutes, intermittently stirring or shaking the tray. Taste a green bean to see if it's as tender as you like it. If not, put it back for another 5 or 10 minutes.

Remove from oven; transfer to a bowl. Drizzle with vinegar, and possibly grind in some additional black pepper. (I didn't). Serve at any temperature, topped with lightly toasted pine nuts.