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Green Bean Casserole Makes Me Want to Vomit.

Don’t Make Your Guests Vomit!

Let’s face it, Thanksgiving in 2020 probably doesn’t look like it has in the past. You’ve likely had to adapt your plans…why not take a look at your menu and see if you need to adapt it as well? We’re all focused on staying healthy, why not extend that concern to what you serve your family?

Green bean casserole is considered a “danger food” by many nutritionists. It packs on the calories and massive amounts of sodium with heavy cream of mushroom soup and fried onions…and it’s just gross! One serving of the traditional recipe is 120-142 calories, 7-8 grams of fat and 344 mg of sodium!

Try this recipe for roasted fall vegetables instead!


Roasted Fall Vegetables

It’s loaded with vitamins, fiber, potassium and more! Feeds a small crowd, but is great as reheated leftovers.

Preheat oven to 425 °


1 lb carrots, peeled and cut into 2″ pieces (rainbow carrots add some nice pops of color)

1.5 lbs. multi-colored fingerling potatoes, cut the larger ones so they are uniform in size (you can use uniform color potatoes, but the variety really makes it beautiful)

1 butternut squash, peeled and cut into 2-3″ pieces (the squash will cook more quickly than the other veggies, so cut these slightly larger than the others)

1 lb parsnips, peeled and cut into 1″ pieces (these take longer to cook than the other veggies, so cut them a bit smaller to synchronize the cook time!)

5 shallots, halved with outer skin removed (you’ll be tempted to pull them apart into smaller pieces, but leave them large – they cook better and will separate a bit as they cook)

Cloves from one head of garlic, skin removed, cloves separated (these add great flavor as they cook even if you choose not to eat a whole clove of garlic when it is served)

2-3 Tbsp olive oil

1-1/2 tsp coarse sea salt

1-1/2 tsp pepper

2 Tbsp chopped fresh rosemary (1 Tbsp dried)

Place chopped veggies in a bowl and toss with olive oil, salt, pepper and rosemary.  Place on one or two foil or parchment paper-lined baking sheet (this prevents stubborn bits from sticking to the sheet). I usually use 2 sheets so that all the vegetables are in one layer and cook evenly. Bake for 40 minutes, tossing occasionally for even browning. Serve and enjoy!

Chopped Vegetables

Tossed VegetablesRoasted Vegetables

Megan O'BrienGreen Bean Casserole Makes Me Want to Vomit.