Roasted Green Beans, Mushrooms, and Onions with Parmesan Breadcrumbs
By Dawn Perry
Yields:
6
Prep Time:
15 mins
Total Time:
50 mins
For everyone who steers clear of the classic green bean casserole, this healthy side is a way to sneak in the Thanksgiving vegetable without reaching for a can of mushroom soup.
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Ingredients
- 1 1/2 lb. green beans, trimmed
- 1 medium red onion, sliced into rings
- 8 oz. cremini mushrooms, sliced
- 8 Tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 cup fresh bread crumbs or panko bread crumbs
- 1/2 tsp. dried oregano
- 1/2 cup freshly grated Parmesan
- Juice and zest of 1 lemon
Directions
- Step 1Preheat oven to 425°. On two rimmed baking sheets, arrange green beans, onions, and mushrooms. Toss each with 3 tablespoons olive oil and season with salt and pepper, then roast until tender and deeply browned, 30 to 35 minutes.
- Step 2Meanwhile, in a medium skillet over medium heat, heat remaining 2 tablespoons oil. Add bread crumbs and oregano and cook, stirring constantly, until golden brown, 3 minutes. Remove from heat and stir in Parmesan and zest of lemon.
- Step 3Squeeze lemon juice over roasted vegetables and top with Parmesan bread crumbs.
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