Miso Orange Glazed Green Beans and Mushrooms
My Grandma always had green bean casserole for the holidays. Miso orange glaze green beans and mushrooms is what I make now for green beans! It is delicious and a lot simpler and lighter than the classic casserole. I roast the green beans with sesame oil and in place of the cream of mushroom soup I use crimini mushrooms that are also roasted. An Asian glaze with miso and orange stands in for the usual creamy sauce for an Asian twist, and I top it off with toasted almonds for crunch instead of fried onions. This side dish is healthy and light, but also something that is packed with flavor and perfect to serve as a holiday side dish.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Pre heat the oven to 450 degrees and line a sheet pan with foil. Toss the beans and mushrooms with just enough sesame oil to coat, then spread out on the sheet pan and roast for about 20 minutes until starting to brown. Remove from the oven and let cool slightly. Whisk together the tamari, sesame oil, miso, maple syrup, orange juice, and toss with the veggies and almonds in a bowl. Serve!
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- Allergen Friendly
- Heart Healthy
- Side Dish