Green bean casserole is a classic holiday dish. The traditional green bean casserole is topped with fried onions. The fried onions add flavor and crunchy, but also additional carbohydrate. If you have a condition that requires her to monitor your carbohydrate intake, this recipe is perfect and still delivers a crunchy topping without the fried onions. This roasted green bean dish is a non-starchy vegetable to boost the fiber in your meal. The American Diabetes Association recommends eating at least 3-5 servings of non-starchy vegetables per day for good health, but more is better if possible! And our secret to our crunchy topping is almonds!
This holiday favorite is great to make for a family dinner, or a budget-friendly option for a potluck. This recipe can be made gluten-free if you use gluten-free bread crumbs. But if you don’t have gluten-free bread crumbs you can also use corn tortilla chips instead!
If you tend to have a busy home around dinner time, then roasted green beans are an easy recipe to fit into your dinner dance too. You need minimal counter space for the food processor to make the topping, and the beans and the topping cook together on a sheet pan in the oven. Simply pair this recipe with a lean protein and a high-fiber starch to complete your meal. You can make this dish ahead and store it in an airtight container, reheating in the microwave.
If you are searching for more balanced holiday dishes, we have a full blog for you here!
Roasted Green Beans with Crunchy Almond Topping
Roasted Green Beans
- 2 lbs green beans
- 3 mushroom portobello, thinly sliced
- 1 onion thinly sliced
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 lemon juiced
Crunchy Almond Topping
- 1/2 cup almonds blanched and slivered
- 1 handful parsley
- 1/2 cup breadcrumbs for a vegan alternative, pulverize rolled oats or cornflakes to preferred texture with herbs (if desired)
- 1 lemon zested
- 1 tbsp olive oil
- Preheat oven to 400°F. Toss green beans, mushrooms, and onion with olive oil, garlic powder, and salt. Spread onto 2 baking sheets in a single layer. Roast green beans for 25-30 minutes, until cooked through and browned.
- Meanwhile, in a food processor, grind almonds and parsley until fine. Stir in breadcrumbs, lemon zest, and olive oil. Spread onto a singe layer on a small baking sheet. Bake in oven for 6-8 minutes, until browned. Keep a close eye on it, as it can burn quickly!
- When vegetables are completely cooked, toss in lemon juice, and place in a serving dish. Sprinkle generously with almond topping. Enjoy!
Nutrition info is an estimate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.