Holiday Green Beans | When plain green beans won’t do. Dress them up to impress with shallots, fresh thyme and sliced mushrooms! Forget about serving the same old green bean casserole. Change up the menu this year with a serving of healthier fresh green beans all dressed up to impress!
Serving the perfect side dish is just as important as the perfect main dish. They’re meant to compliment each other. For me side dishes are the hardest part of putting together a menu. There’s only so many ways to fix broccoli, carrots and corn.
That’s why I love these Holiday Green Beans. Not only are green beans one of my favorite vegetables but this dish has some of my favorite ingredients too! This recipe is large enough to feed 8 to 10 people but super easy to reduce down to 4 to 6.
Plan for success! Blanch the green beans the day before (follow the instructions in the recipe for blanching and the ice water bath). Place the cooked green beans in the refrigerator. Slice the shallots and mushrooms. Store in an air tight container in the refrigerator. Go ahead and prep the thyme, lemon zest and lemon juice. Since these three ingredients are added together they can also be stored together in an airtight container in the refrigerator. Toast the almonds, store in an air tight container on the counter. The key to a successful meal is in the prep!
- 2 pounds green beans, trimmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup shallots, thinly sliced (about 2 medium)
- 12 ounces white button mushrooms, sliced
- 2 teaspoons lemon peel, finely shredded
- 3 tablespoons lemon juice
- 2 tablespoons fresh thyme, chopped
- salt and pepper to taste
- 1/2 cup sliced almonds, toasted
Bring a large pot of salted water to boiling. Add green beans, return to boiling; reduce heat. Cook covered until crisp tender (about 8 to 9 minutes). Drain green beans and plunge them into a large bowl filled with ice water (this will keep them bright green and stop the cooking process). In a large skillet heat oil and butter. Add shallots; cook until tender, stirring frequently. Add mushroom; cook for 6 to 8 minutes or until tender, stirring frequently. Add green beans to the skillet with the shallots and mushrooms, cook until heated through. Take off the heat and add lemon peel, lemon juice and thyme; toss to coat. Season to taste with salt and pepper. Garnish with almonds. ENJOY!
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