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Roasted Green Beans with Lemon Vinaigrette and Herbed Breadcrumbs

November 4, 2015 By Jessica

Thanksgiving has been on the brain! 

green-bean-casserole-from-jessicas-kitchen-thanksgiving-recipes

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.

green-bean-casserole-from-jessicas-kitchen-thanksgiving-recipes

Well, maybe a lot of a twist on the classic green bean casserole but my goodness is this GOOD.

Crazy 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.

green-bean-casserole-from-jessicas-kitchen-thanksgiving-recipes

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.

green-bean-casserole-from-jessicas-kitchen-thanksgiving-recipes

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.

green-bean-casserole-from-jessicas-kitchen-thanksgiving-recipes

P.S.- Before I go and speaking of new, I have a new brussels sprouts recipe coming real soon! 

xx

Roasted Green Beans with Lemon Vinaigrette and Herbed Breadcrumbs
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
A quick and easy twist on the classic green bean casserole. Not really a casserole, but this may become a Thanksgiving side dish favorite! GLUTEN FREE, DAIRY FREE, SOY FREE
Jessica: From Jessica's Kitchen
Recipe type: Sides
Serves: 10-12
Ingredients
  • 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
Preparation
  1. Preheat oven to 400 degrees F (204 Celsius). Prepare 2 baking sheets lined with parchment paper.
  2. Toast bagel and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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Filed Under: entertaining, holiday, side dishes Tagged With: dairy-free, entertaining, gluten-free, holiday, side dishes, soy-free

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Comments

  1. Rita says

    November 5, 2015 at 8:11 am

    What a creative way to take a simple string bean and turn it into a special compliment to any meal. Can't wait to make this.
    Reply
    • Chris Kirkman says

      November 18, 2015 at 3:52 pm

      Why would you rate a recipe on how much you "liked it" if you have not made it and tasted it? This creates false review scores for others reading the recipe and genuinely interested in what others think of the recipe after making it and tasting it.
      Reply
      • Jessica says

        November 19, 2015 at 9:39 pm

        Rating is to rate how you liked a recipe, yes...though it is not up to me if someone "rates" a recipe before trying it since it is an open forum. Hope that clears things up.
        Reply
  2. Jill says

    November 5, 2015 at 8:44 am

    I never liked green bean casserole. This looks delicious and love Canyon Bakehouse bagels. Think it's pretty cool how you make gluten and dairy free recipes that look and sound delicious.
    Reply
  3. Reece says

    November 5, 2015 at 1:13 pm

    Oh wow! Very nice!
    Reply
  4. Lillian says

    November 5, 2015 at 2:17 pm

    I like your twist on green bean casserole. The thought of mushroom soup mix with green beans was never my thing. This looks really good and I think I will be giving it a try. Never too many Thanksgiving recipes thank you!!
    Reply
  5. Brittany says

    November 5, 2015 at 4:02 pm

    Mmmm, I like the sound of this a lot. Nice take on green beans and clever use of bagel!
    Reply
  6. Diane Peters says

    November 5, 2015 at 4:58 pm

    Your recipe just may replace my green bean casserole. I found a gluten and dairy free a few years back but nobody in my family really likes it. I plan to put bread cubes in my stuffing and I'm concerned that along with breadcrumbs on my green beans it may be too much bread. Do you think this would be good if I subbed breadcrumbs for toasted pecans?
    Reply
    • Daryian says

      November 17, 2015 at 6:37 pm

      I use the fried shallots from the Asian market. They are simple shallots fried in oil, no breading. They are clean and crispy tasting. You can do it yourself, but it's so much easier to get there!
      Reply
      • Jessica says

        November 17, 2015 at 11:44 pm

        Thanks for sharing Daryian...sounds delish! :)
        Reply
  7. Leah @ Grain Changer says

    November 6, 2015 at 9:32 am

    Oooo! YES! Another delicious recipe to add to my Thanksgiving menu :) I looooove that this is quick, too. YUM!!
    Reply
  8. Jana says

    November 17, 2015 at 9:46 am

    Could you use panko crumbs instead of the bagel???
    Reply
    • Jessica says

      November 17, 2015 at 11:19 pm

      I don't see why not, sure. I believe it would be between 1 1/2 to 2 cups of panko needed to sub the bagel.
      Reply
  9. Mackenzie Stauskas says

    November 18, 2015 at 4:42 pm

    Gorgeous!! Looks addicting!
    Reply
    • Jessica says

      November 19, 2015 at 9:43 pm

      Aw, thanks SO much Mackenzie! You must try it, and a nice dish any time of the year.
      Reply
  10. Kerstin says

    November 20, 2015 at 3:39 pm

    Has anyone made this yet? I'd like to try it but I'd like to hear a few takes on making it. Thanks in advance.
    Reply
  11. Jana says

    November 21, 2015 at 9:58 am

    Thanks for the reply on the panko! Gonna try it. Did you roast the green beans "dry"?? The recipe doesn't say use oil or anything - they just seemed "dry." Love the fact this is a "freezer friendly" recipe - makes life so much easier! When you freeze the breadcrumbs, have you already put the oil in? My beans are in the freezer and the vinaigrette is quite tasty!
    Reply
    • Jessica says

      November 21, 2015 at 11:13 am

      Oops, I will note that! You can freeze the green beans dry, then drizzle about a tablespoon of olive oil with a dash of salt and pepper before reheating at 300 degrees F. Either way is fine. Yes, freeze breadcrumb with oil and reheat in the same oven (separately) with the green beans. I will clarify this on the post, thank you for pointing it out. :) It is! Also nice as a salad dressing...enjoy!
      Reply
      • Jana says

        November 21, 2015 at 11:27 am

        Oops! I roasted them "dry" and then put the vinaigrette on them per your note: Green beans are freezer friendly when tossed in the vinaigrette only. Assume they'll be ok???? I did 5 lbs - I'd hate to have to start over!
        Reply
        • Jessica says

          November 21, 2015 at 11:45 am

          No worries! Because the vinaigrette has oil in the mayo as well as the additional olive oil it will keep the green beans well coated and seasoned. Taste to check the salt level when thawed, you may need to add kosher salt and a splash of olive oil (or not depending on taste) before reheating and before topping with the heated breadcrumbs before serving. I've forgotten to "season and grease" my veggies before freezing and just do it before reheating and it's my recipe! Sorry for not clarifying in the recipe. They will be OK, no need to start over! :)
          Reply
          • Jana says

            November 21, 2015 at 12:32 pm

            Thanks you SO much for all your help! Am "noting" these things on my recipe!
          • Jessica says

            November 21, 2015 at 5:04 pm

            :)
  12. Cheyenne says

    November 21, 2015 at 6:55 pm

    Nice twist on the traditional! How much sliced bread should I use? I don't have any bagels on hand and want to make this tomorrow. Thanks!
    Reply
    • Jessica says

      November 22, 2015 at 8:03 am

      2-3 slices depending on the slices. The bagel has added-on herbs, etc. so taste your final breadcrumbs for flavor...you may need to add some garlic powder, extra salt, and pepper, check before adding. :)
      Reply
  13. Ricki says

    November 24, 2015 at 10:50 am

    Made the aoili and the breadcrumbs and wanted to comment that both are so good! Think I'm going to be making the aoili as salad dressing too! :) Thanks.
    Reply
    • Jessica says

      November 25, 2015 at 2:23 pm

      Thanks so much Ricki! Enjoy!!
      Reply
  14. Melanie says

    December 9, 2015 at 2:26 pm

    What's funny is my sister-in-law made this exact dish (she's a subscriber, I think) and it ended up being dipped in on by most of the table, their cornbread into the lemony sauce which was something else.. A cousin of ours had brought white gravy and it wasn't even dipped in as much as this, and it's not a gravy! Had to share, and I'm gonna subscribe as well. Was just talking about this today and wanted to write it in
    Reply
    • Jessica says

      December 9, 2015 at 7:13 pm

      Haha, ah thanks Melanie for sharing. We love the tangy lemon flavor too...happy to hear you enjoyed and thank you for visiting the blog, hope you stick around!! :)
      Reply
  15. Trish says

    February 24, 2016 at 3:38 pm

    I have made this a few times already, tonight with apricot glazed pork chops. Amazing every time!
    Reply
    • Jessica says

      March 2, 2016 at 11:39 pm

      Yay! Love hearing that! Now I'm hungry...
      Reply
  16. Clara says

    October 26, 2016 at 7:03 pm

    Trying new recipes for Thanksgiving including this for dinner tonight with roast chicken and it turned out delicious! I love the lemon flavor in the aoli and all the different textures, thanks for a new tasty side dish!
    Reply
  17. Monica says

    November 10, 2016 at 5:47 pm

    I made this for dinner tonight to test out as a possible Thanksgiving side dish and we all thought it was delicious! My only thing is I think I'm going to put less lemon for Thanksgiving knowing that my family may say it's too lemony but we love it. Great recipe!
    Reply

Trackbacks

  1. Green Beans with Lemon Sauce and Herbed Breadcrumbs (No Oven Necessary!) | Prevention Kitchen says:
    November 24, 2015 at 12:06 pm
    […] Recipe adapted from http://fromjessicaskitchen.com/roasted-green-beans-with-lemon-vinaigrette-and-herbed-breadcrumbs/ […]
    Reply
  2. Turkey Burgers and Carrot Fries + A Giveaway! – From Jessica's Kitchen says:
    May 21, 2016 at 11:16 am
    […] Case in point: this, this, and this. […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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