You guys know the traditional green bean casserole that’s usually served at Thanksgiving? Yes? Well, I don’t. I’ve never eaten it in my life.
I’ll pause for reaction.
Yes, it’s true. Most people are shocked to find out that I’ve never had it. Does that make me un-American or something? I don’t know. But I guess when your family is made up of a bunch of farmers, dumping a whole can of condensed soup onto crisp, fresh vegetables is kind of a sin.
But I’d be down to try it. So maybe someone wants to invite me over for a Friends-giving. Pleeeease!
Casserole or no casserole, I still think Thanksgiving should have green beans. I usually do a simple dish of sautéed green beans with slivered almonds. But this year I think I want to change things up a bit and go a little spicy! And what better way to do that than with some harissa.
I roasted green beans in the oven with a small amount of harissa paste (which you can buy in the grocery store, but if you want to make your own I have a recipe here). And I also roasted up some chickpeas with a few simple spices. Served together with a little crumbled feta, this dish provides a really pleasing array of flavors and textures. If you’re looking for a healthier and fresher take on a classic Thanksgiving side dish, then give this recipe a whirl.
Want to know another secret? My family doesn’t serve mashed potatoes on Thanksgiving.
I think that requires a second pause. And since many of your have probably fainted from the shock of reading that statement, I think this is a good place to end this post.