This twist on green bean casserole is sweet and crunchy and incredibly versatile. Add a simple vinaigrette to drizzle, add toasted almonds for crunch, or balsamic vinegar and Parmesan cheese for flavor. You can prep the beans and add them to a hot oven when you are ready for dinner. You can even prepare the shallot and mushroom and breadcrumbs ahead of time too. Simply reheat the shallots and mushroom mixture in a skillet with a Tablespoon of butter.
How to
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In a medium skillet over medium heat, melt 3 Tbs. butter. Add shallots and cook until translucent, about 10 minutes. Add mushrooms and cook until golden brown, about 5 to 10 minutes. Season with salt and pepper. Set aside.
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Preheat oven to 425°. Line two baking sheets with foil. Spread the green beans out in a single layer on each pan. Drizzle with olive oil and season with salt and pepper, turn to coat. Roast for 10 minutes, then toss the green beans with a spatula. Roast for another 5 minutes.
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Heat a small skillet over medium heat, melt 3 Tbs. butter. Add breadcrumbs, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toast in the pan until golden brown.
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Place the green beans on a platter and top with shallots and mushroom mixture. Sprinkle with breadcrumbs and serve.
Recipe courtesy of Go Bold With Butter