Green beans with roasted tomatoes and horseradish! If you need an update to the classic green bean casserole I have got you covered. Now I know this looks nothing like the typical green bean side dish but it is packed with a ton of flavors, that aren’t usually present on turkey day. I think it’s great to have a few side dishes that aren’t super heavy. This dish can offer some relief to the incredible feast at your thanksgiving dinner.
Sweet and juicy slow roasted tomatoes and garlic are tossed with crispy balsamic glazed green beans and caramelized onions. Then topped with fresh herbs and grated horseradish. Easy to make and won’t take up any oven space.
Even though I won’t be with family this year I will still be cooking up a storm. I want to share as many holiday recipes with you as possible. If you are looking for anything specific please let me know!
Green Beans with Roasted Tomatoes and Horseradish
- 3 lbs` fresh green beans trimmed
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 3 cloves garlic thinly sliced
- 1 medium sweet onion thinly sliced
- 2 tbsp avocado oil
- 1/4 cup marsala wine
- 3 tbsp balsalmic vinegar
- 2 tbsp fresh grated horseradish
- 1/4 cup fresh chopped parsley
- kosher salt
- fresh cracked pepper
- Heat oven 300'F. Toss tomaotes with garlic and olive oil in a oven safe baking dish. Bake for 40-50 minutes or until tomates have softened.
- Heat large saute pan over medium heat. Add avocado oil and onion. Cook for 15-20 minutes until onions begin to soften and carmelize. Add green beans and deglaze the pan with marsala wine. Season with salt and pepper about 1 tsp each. Increase heat to high and toss green beans and onions with balsalmic vinegar, cook 2-3 minutes. Remove from heat.
- Toss tomatoes into green bean mixture. Season with additional salt and pepper if needed. Top with fresh horseradish and parsley.