If you are looking for an alternative to the same old green bean mushroom casserole for the holidays, try this yummy recipe, this easy side dish has the same flavors of the traditional.
Roasted Green Beans and Mushrooms are a better way to serve the traditional green bean casserole because green beans are low in calories and fat and high in calcium and Vitamin K. There are more than 130 different kinds of green beans so you will never tire of the vegetable! Chlorophyll is the natural compound present in green plants that gives them their color. The nutrient is present in green vegetables and other plant-based foods, like algae. The greener the vegetable – the higher its chlorophyll content! (Chlorophyll has antioxidant properties to support your immune system)
If you’d like to see this recipe “in action” check out the video, here: https://youtu.be/ANIbQ1tFDcU
This is a great last-minute side for your turkey. When your turkey is done, it should rest for about 30 minutes before carving. Tent it lightly with aluminum foil and make these green beans. They will be done quickly and you can serve them up warm.
Preheat the oven to 400F, (Or turn the oven your have roasted your turkey in up to 400F.) Rinse and quarter your mushrooms. Place them in a bowl and sprinkle with Tamari, 2 TB olive oil and salt and pepper, toss until well coated. Separate them out onto a parchment lined sheet tray, and slide into the oven and roast for 20 minutes.
To the same bowl you tossed the mushrooms, add the green beans, garlic, remaining oil and salt and pepper. Separate them out onto a parchment lined sheet tray, and slide into the oven and roast for 15 minutes.
Add your almonds to a small sheet pan and roast for 5 minutes. When all 3 sheet pans are roasted, add the green beans and mushrooms to a platter and sprinkle with toasted almonds.