Green bean casserole with almonds
This recipe gives you all the flavors of green bean casserole but it’s much simpler to prepare (not to mention lighter, fresher and more modern). We added a touch of creme fraiche to bring a richness to the roasted vegetables. A small amount adds big flavor. Lightly toasted nuts have much more flavor than raw ones. It takes just a few minutes to toast them. Toast in a dry skillet over medium heat or on a sheet pan in a 350ºF oven.
Uncooked string beans
1½ pound(s), ends trimmed
1½ pound(s), tough stems discarded, caps thinly sliced
4 large, thinly sliced
¼ cup(s), lightly toasted
- Preheat oven to 425ºF.
- Place green beans, mushrooms and shallots in a large baking dish; drizzle with oil and sprinkle with salt. Mix everything together with your hands and spread vegetables out in an even layer in pan. Roast vegetables until they’re softened and browned in spots, stirring them once or twice, about 30 minutes.
- Dollop crème fraiche on top of warm vegetables; mix well to combine. Sprinkle almonds evenly on top; serve immediately.
- Serving size: 2/3 c