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.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4-6 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Ready in: 30 minutes

Ingredients

• 3 lbs organic green beans, trimmed
• 3 cups crimini mushrooms, halved
• sesame oil
• 2 Tbsp tamari
• 2 Tbsp sesame oil
• 2 Tbsp white miso
• 1 Tbsp maple syrup
• 2 Tbsp orange juice and zest of one orange
• 1/2 cup toasted almonds

Instructions

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!