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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.


  • 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
  • Black pepper
  • 1 c. fresh breadcrumbs or panko
  • 1/2 tsp. dried oregano
  • 1/2 c. grated Parmesan (1/2 oz.)
  • 1 lemon


  1. Preheat oven to 425 degrees F. On two rimmed baking sheets, arrange green beans, onions, and mushrooms. Toss each with 3 tablespoons olive oil and season with salt and pepper. Roast until tender and deeply browned, 30 to 35 minutes.
  2. Meanwhile, in a medium skillet over medium heat, heat remaining 2 tablespoons oil. Add breadcrumbs and oregano and cook, stirring constantly, until golden brown, 3 minutes. Remove from heat, stir in Parmesan, and zest of lemon.
  3. Squeeze lemon juice over roasted vegetables and top with Parmesan breadcrumbs.

Recipe courtesy of Delish.com