Thanksgiving has been on the brain!
I hope you don’t think I’m like some pesky neighbor knocking on your door a little too frequent with the more than usual posts. Hope you don’t mind because I have so many fall recipes to share with you! Here’s my twist on the classic green bean casserole for Thanksgiving.
Well, maybe a lot of a twist on the classic green bean casserole but my goodness is this GOOD.
I will make it short and just get right down to it. The green beans have those crisp brown edges that make you wanna eat them all, a little cream and lots of crisp breadcrumbs on top to catch in every bite.
I drizzled lemon vinaigrette for a lighter, more refreshing side dish, then added a good heaping of crisp herbed breadcrumbs on top and I must tell you it was scrumptious without feeling heavy.
So easy and ready in 30 minutes.
This one is a keeper! Not really anything like a green bean casserole but worth the venture out to new pastures. Give it a try and let me know what you think.
P.S.- Before I go and speaking of new, I have a new brussels sprouts recipe coming real soon!
- 3 pounds fresh green beans, rinsed, stems removed
- 1 GF DF bagel (I use Canyon Bakehouse brand Everything Bagel)
- 1½ tablespoons Italian seasoning
- 1 tablespoons fresh thyme, stems removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- pinch crushed black pepper
- extra thyme leaves for garnish
- Lemon Vinaigrette:
- ¼ cup mayonnaise (I use Just Mayo brand, which is also soy free)
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic
- juice of 2 small lemons (about 3 tablespoons)
- 2 pinches of kosher salt
- Preheat oven to 400 degrees F (204 Celsius). Prepare 2 baking sheets lined with parchment paper.
- Toast bagel and set aside.
- Divide trimmed green beans between the two baking sheets, spread out into a single layer. Add olive oil, kosher salt and pepper. Bake for 25-30 minutes. It should look lightly browned with somewhat crisp edges, yet tender on the inside of the beans.
- Note: If freezing to make ahead, add olive oil, salt and pepper after thawed and before reheating at 300 degrees F for 15-20 minutes. If freezing after combining with vinaigrette then season and oil beforehand.
- Meanwhile, prepare breadcrumbs in a food processor. Combine broken up bagel, italian seasoning, fresh thyme leaves, olive oil, kosher salt, crushed black pepper and pulse until a coarse breadcrumb consistency. Transfer to a bowl and use the food processor for the vinaigrette.
- To prepare vinaigrette (can make ahead up to 3 days): in a small food processor or by whisk by hand. Combine mayonnaise, extra virgin olive oil, garlic (crushed if whisking by hand), lemon juice, and kosher salt and pulse until well combined.
- Drizzle vinaigrette on green beans (I combine green beans from both sheets into one) and toss to combine then transfer to your serving dish. Sprinkle on bread crumbs, and extra thyme leaves for garnish and serve.
- Make ahead: Green beans are freezer friendly when tossed in the vinaigrette only. Thaw at room temperature, then reheat at 300 degrees F (148 Celsius) for 15-20 minutes before adding breadcrumbs. Prepared breadcrumbs can be frozen separately (in a freezer safe container) then assemble before serving.
- Notes: Each component of this recipe can be made the day before to make holiday baking easier. The breadcrumbs at room temperature will keep them crisp for a couple of days.
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