Most people presume that because I’m a dietitian, I plan a super healthy holiday meal. But to be honest, nutrition is the last thing on my mind on a holiday! It’s a time to connecting with family over really delicious, home cooked food. It’s a time to focus on nourishing your soul over nourishing your body.
But with that focus on taste and enjoyment, I find is that all those rich casseroles tend to blur together. So, I like to prepare a few fresher, more vegetable focused dishes to balance them out, like my roasted green beans and mushrooms with crispy herbed breadcrumbs. Plus, I’m always happy to have some vegetables as leftovers.
This recipe is a fun twist on green bean casserole – a classic holiday dish that personally, I’m not a huge fan of. Soggy, canned green beans in bland, canned soup sauce? No thanks! Instead, this dish features flavorful green beans that still maintain some texture after getting roasted in the oven. Caramelized, roasted mushrooms, which intensifies the flavor, are used in lieu of the sauce. And because everyone knows the crispy topping is the best part, this recipe goes heavy on it with crispy olive oil and herb infused panko breadcrumbs with a bit of onion powder mixed in to make it reminiscent of the fried onions used in the classic.
If you prefer a cream sauce with your green beans, look for some of the creamy mushroom soups sold at Earth Fare. Because of Earth Fare’s commitment to quality food, you can be assured that none of them contain artificial ingredients. Just toss to combine the roasted vegetables with a little bit of soup to make them saucy, mix the olive oil, herbs, and breadcrumbs together for topping, and bake in the oven until bubbly.
If I have any leftovers of this dish, I like to mix it with whole grain penne and leftover meats like turkey to make a balanced and filling weeknight meal.
- 1 lb haricot verts, trimmed
- 8 ounces cremini mushrooms, quartered
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- ½ cup whole wheat panko breadcrumbs
- ½ teaspoon fresh thyme, chopped
- ½ teaspoon fresh rosemary, chopped
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 400 degrees.
- Toss green beans and mushrooms with 1 tablespoon olive oil. Season with salt and pepper to taste. Spread evenly on a large baking sheet. Place in the oven and roast 20 minutes until browned and tender.
- Meanwhile, heat 2 tablespoons olive oil in a skillet on medium-high heat. Add garlic and sauté 30 seconds until fragrant. Add breadcrumbs, thyme, rosemary, onion powder, salt and pepper and cook, stirring frequently, until golden.
- Serve roasted vegetables topped with breadcrumbs.