Certain holidays have their lists of “expected” dishes. The green bean casserole is one of those that appears every Thanksgiving and Christmas. Green beans are a crown pleaser from children to adults, but the traditional recipe is not exactly the healthiest.
This recipe takes a small bite out of tradition, with tasty ingredients that are pure and to the point. It even cuts a few calories along the way and leaves you feeling satisfied, but not stuffed.
So, take a walk on the wild side, and be creative with your green beans!
Roasted Green Beans with Parmesan Breadcrumbs
- 1½ lb green beans, trimmed
- 1 medium red onion, sliced into rings
- 8 oz portobello mushrooms, sliced
- ½ cup EVOO, divided
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 cup fresh bread crumbs (can use Panko)
- 1 tsp dried oregano
- ½ cup grated parmesan
- Juice and zest of one lemon
- Preheat oven to 425 degrees. On two rimmed baking sheets, arrange green beans, onions, and mushrooms. Season with salt and pepper and toss each with 1/4 cup olive oil.
- Roast for 35 minutes until tender and browned.
- Meanwhile, in a medium skillet over medium heat, heat remaining 1/4 cup oil. Add bread crumbs and oregano and cook, stirring constantly for 3 minutes, until golden brown. Turn off heat and stir in Parmesan and zest of lemon.
- Top with Parmesan bread crumbs and then squeeze lemon juice over roasted vegetables.