The countdown to Thanksgiving continues! Today I am featuring one of my favorite new recipes. I found this tasty recipe via Bon Appetit and made some small modifications for time and logistical concerns.
Green bean casserole is a Thanksgiving staple. Unfortunately, it’s dense, calorie-laden and not particularly flavorful. I’ve done some lightened up versions, but this dish generally overwhelms crispy fresh green beans, which sort of defeats the point. So instead I’ve been playing around with some lighter possibilities for green beans.
I’ve only had harissa a few times but I love it. Harissa is a North African condiment that is a combination of chilies, red pepper, garlic, cumin, lemon and olive oil. The preparation varies across the region. Tunisa is the biggest exporter of premade harissa, which you can find canned or jarred in the speciality section of the grocery store.
The original recipe called for homemade harissa, but I didnt’ think this was practical for a Thanksgiving feast. My holiday philosophy is to make as much ahead as I can and keep everything as simple as possible. So, I hit up Whole Foods and found this fabulous harissa spread. While cooking I had some on baguette, and it was fabulous.
So this recipe is easy. I roasted the green beans in the oven because it’s hands off and easy. They stay crispy while cooking through, unlike boiling. Then just toss with some harissa paste and almonds and serve. The result is a complex flavor that compliments, not overwhelms the healthy vegetables.
Need some other green bean ideas? Here are some of my favorites:
What are your favorite Thanksgiving veggies?
- 1lb green beans, washed and trimmed
- olive oil cooking spray
- salt and pepper
- 1 tbsp prepared Harissa
- 2-3 tbsp slivered almonds
- Preheat oven to 425
- In a roasting pan, spray beans with olive oil and season lightly with salt and pepper
- Roast for 20-25 minutes, until crispy and cooked through
- Toss with harissa and almonds until coated
- Serve warm