Roasted Green Beans and Mushrooms with Herbed Breadcrumbs

Happy November! Last week was a lovely little break from blogging, allowing me some much needed R & R and family connection time. As I’m writing this, we’re driving from Sarlat, France to Carcassone for the last couple days of our trip before heading home. We’ve had an incredible time exploring the countryside, which basically looks like the real life version of Beauty and the Beast. I’ll be sharing some pictures tomorrow, so stay tuned!  

I must admit though, I missed blogging and I’m glad to be back just in time for one of my favorite holidays - Thanksgiving. You know this girl can get down with a holiday that’s all about food! There’s a few indulgent dishes I look forward to each year – pimento mac and cheese, my mom’s cornbread stuffing and I always break out a totally over the top dessert. This year, I’m planning a goat cheese cheesecake made with the cateja (goats milk caramel) we received in our swag bag at Blog Brulee.

But overall, I like to keep things fresh and veggie-centric. One day of indulgence is fun, but after those leftovers hang around for a week, all I want is green everything. Green smoothies start looking like a triple fudge sundae after a few days of turkey and dressing!

Generally speaking, on holidays I aim for a 50/50 split, filling half my plate with an array of veggies and unprocessed carbs, and the other side with everything cheesed and casseroled. Those are verbs, right? 

Often times, the most nutritious dishes are the ones I get seconds of, not trying to be healthy, but because they end up being my favorites. Looking back at past Thanksgivings, some of my most memorable dishes have involved Brussels sprouts and (non-marshmallowed) sweet potatoes! You just have to give the veggies as much love and attention as the casseroles and turkey.

Each Monday this month, I’ll be sharing a healthy Thanksgiving recipe for you to include on your table. First up, a fresh take on green bean casserole, and frankly, a much tastier one. Can we all agree that green bean casserole is pretty horrid? Mushy green beans in thick, grey sauce that tastes like nothing but salt. I’ll just take those fried onions from the top thank-you-very-much.

If you prefer your green bean casserole the classic way, there are plenty of ways to make a healthy cream sauce, minus the canned junk. This dish isn’t creamy like a traditional green bean casserole, but it has all the best elements – crisp-tender caramelized green beans, meaty mushrooms and a crunchy herbed topping reminiscent of those canned, fried onions (in a good way). Roasting the vegetables concentrates their natural flavor and adds a hint of sweetness. Honestly, these bad boys can hold their own next to the most decadent mac and cheese, and y'all know how I feel about mac and cheese. 

Roasted Green Beans and Mushrooms with Herbed Breadcrumbs

Serves 4-6

Look for whole wheat panko breadcrumbs, but if you can't find them, make your own by pulsing stale or toasted whole grain bread (gluten free if needed) in a food processor. 

1 lb haricot verts, stemmed

10 ounces cremini mushrooms, halved or quartered if large

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1/2 cup whole wheat panko breadcrumbs

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon rosemary, chopped

1/2 teaspoon onion powder

Preheat oven to 400 degrees. Toss green beans and mushrooms with 1 tablespoon of olive oil. Season with salt and pepper. Spread evenly on a large baking dish. Roast 20-25 minutes until browned and tender.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet on medium heat. Add garlic and cook 30-60 seconds until fragrant. Add breadcrumbs, herbs, onion powder and season with salt and pepper. Cook, stirring frequently, until toasted, about 5 minutes total. 

When vegetables are roasted, arrange in a serving bowl and top with breadcrumbs. 

You may also like: 

Cauliflower Mash Bowls with Garlicky Greens, White Beans and Mushroom Gravy

Vegan Kale and Mushroom Stroganoff 

Whole Roasted Cauliflower with Kale and Couscous Salad