This is not a green bean casserole. And you'll be happy for it.
We decided to take green beans in a whole new direction this Thanksgiving. Instead of the usual casserole baked variety, we opted for roasting the green beans until they were browned and wrinkled. The addition of sweet brown sugar and tangy rice vinegar highlight the caramelized flavors from roasting.
Want to take them even further? Top them with chopped cooked bacon.
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OVEN-CANDIED GREEN BEANS AMANDINE
Start to finish: 40 minutes
Servings: 8
1/2 cup packed brown sugar
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon olive oil
3 pounds trimmed green beans
2 tablespoons rice vinegar
1/4 cup sliced toasted almonds
Heat the oven to 350 F. Line 2 large rimmed baking sheets with foil. You need to have enough space to spread out the green beans out.
In a small bowl, mix together the brown sugar, salt and pepper. In a large bowl, toss the oil with the green beans until they are lightly but thoroughly coated. Add the brown sugar mixture and toss to coat. Spread the green beans on the prepared baking sheets.
Bake for 30 minutes, or until the beans are well wrinkled. Sprinkle the beans with the vinegar. Arrange in a serving bowl and top with the toasted almonds.
Nutrition information per serving (values are rounded to the nearest whole number): 140 calories; 35 calories from fat (21 percent of total calories); 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrate; 4 g protein; 6 g fiber; 370 mg sodium.