Roasted String Beans, three ways

Here's a simple formula for string beans, along with three variations to create three unique dishes. This is standard Shabbos fare in our home, usually the onion variation. Prep time is under five minutes, and these can be eaten hot out of the oven, or at room temperature a few hours later.

Do you have any favorite string bean techniques? Share them in the Comments section below. I'm always on the lookout for new ways to prepare this favorite vegetable. 

Roasted String Beans, Three Ways
My local Costco sells two pound bags of french string beans which I make sure to buy whenever I can. French string beans are hands-down the best way to prepare this recipe. Be sure not to overcrowd the pan, or your beans will steam instead of roasting. If you want to double the recipe, use a second pan.
 
1 pound string beans, preferably French, trimmed if necessary
2 tablespoons neutral oil, like canola
1/8 teaspoon salt
a dash of black pepper

Preheat the oven to 350*. Pour the oil onto a large baking sheet that will hold all the beans in one layer. Add the string beans, salt, and pepper and mix well.

Then, add one of the following:

• For the ONION version, add one sliced yellow onion
• For the GARLIC version, add six garlic cloves, cut in half both lengthwise and crosswise
• For the CHINESE version, add six scallions, coarsely chopped

Mix well  and roast for about 40 minutes, stirring once or twice, until the beans are just beginning to brown.

Remove from the oven and while still hot, add one of the following:

• For the ONION or GARLIC version, add 1/2 teaspoon balsamic vinegar
• For the CHINESE version, add 1 teaspoon soy sauce and 1/2 teaspoon toasted sesame oil

Mix well and either serve immediately, or allow to sit at room temperature for up to a few hours before serving.