I’m sure I have waxed poetic about my dislike of canned green beans on this site before. Thanksgiving means green bean casserole for most families. No offense to anyone out there who loves it, but just thinking about it makes me kind of sick. The only good part is the crispy onions on top.
My solution: can the cans. Get rid of the canned beans, the cream soup, and the canned fried onions. Start with fresh ingredients. Add some balsamic vinegar and my favorite new seasoning mix, and you have a vegetable side dish to be thankful for. Enjoy!
Roasted Green Beans (Serves 4)
1 pound green beans, trimmed
½ medium red onion, thinly sliced
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt free garlic and herb seasoning
1. Preheat oven to 425. Line a baking sheet with foil.
2. Toss all ingredients together. Spread in one layer on baking sheet. Roast for about 15 minutes, until desired tenderness. Toss again before serving.
Nutritional Information (Amount per serving):
Protein: 2 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 11 g
Fiber: 3 g
Sodium: 9 mg
Recipe notes: My new favorite seasoning blend is this one from McCormick. I put it on everything lately. But feel free to use whatever seasoning blend you like. Some garlic powder and Italian seasoning would also work well.
Source: adapted from Emeril Lagasse
Low iodine adjustment: No adjustment, as long as you use a salt free seasoning blend.
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