This is Not a Green Bean Casserole: Roasted Green Beans, Mushrooms, & Sweet Potatoes

Enjoy some ever-popular crispy French’s fried onions on Roasted Green Beans, Mushrooms, & Sweet Potatoes: A fresh alternative to green bean casserole.

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Happy almost-Thanksgiving! While planning out our Thanksgiving dinner menu this year, I was thinking about how I’ve never really cared for green bean casserole. I’m not fond of its mushiness; I don’t care for its color (or lack thereof); I could do without its “cream-of” soupiness.

I do, however, have an abiding fondness for fresh green beans — and how can you help but love those crispy seasoned French’s fried onions? Roasted Green Beans, Mushrooms, & Sweet Potatoes incorporates some beautiful fall flavors and colors into a hearty veggie side dish. (And, of course, this easy sheet pan side is topped with those oh-so-tasty fried onions!)

This mixed vegetable medley is not a green bean casserole, nor is it a sweet potato casserole. Instead, today’s Roasted Green Beans, Mushrooms, & Sweet Potatoes recipe keeps the best part of each (mushrooms, green beans, sweet potatoes, & French fried onions), while leaving out the rest.

And what a pretty vegetable side dish this would make for your Thanksgiving feast, or really for any chilly evening. You get all of the crispy seasoned crunch of French’s fried onions and all of the deliciousness of fresh roasted vegetables — but, made even better when zinged up with the salty tang of Parmesan and the underlying richness of balsamic vinegar.

This is Not a Green Bean Casserole: Roasted Green Beans, Mushrooms, & Sweet Potatoes

Ingredients

16 oz fresh green beans, trimmed & halved
8 oz white mushrooms, halved (or in thirds, if larger)
1 medium sweet potato, peeled and cubed
3 Tbsp olive oil
1.5 Tbsp balsamic vinegar
2 tsp minced garlic (about 4 cloves)
1 tsp thyme
1 tsp rosemary, crushed slightly between your fingers
Sea salt, to taste
Black pepper, to taste
1/4 cup shredded Parmesan
1 cup French’s fried onions (or store brand equivalent)

Directions

Preheat your oven to 400 degrees.

Trim & halve the green beans, cut up the mushrooms, and peel & cube the sweet potato.

Toss the cut veggies in a large bowl with the olive oil, balsamic vinegar, garlic, and seasonings until nicely coated.

Spread out the seasoned vegetables on a rimmed baking sheet, then roast at 400 degrees for 20 minutes.

Stir your veggies, then top them evenly with the Parmesan and French’s fried onions.

Roast at 400 degrees for another 5 minutes, or until veggies are tender. Broil on high for two minutes to brown, and enjoy!

Note: You’ll want to make this dish right before serving for the best texture; the fried onions get soggy when reheated.

Ceci n’est pas une “Green Bean Casserole”

See? This is most definitely not a green bean casserole, but it still let me get my green beans and French fried onions fix! Hope you enjoy this hearty, filling alternative as much as we did; this side dish would go great with turkey (or with so many other mains).

I used ALDI store brand fried onions today, because that’s what I had on hand. You can use French’s, or your own favorite store brand of choice.

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This is Not a Green Bean Casserole: Roasted Green Beans, Mushrooms, & Sweet Potatoes

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Enjoy some ever-popular crispy French’s fried onions on Roasted Green Beans, Mushrooms, & Sweet Potatoes: A fresh alternative to green bean casserole.

Course Side Dish

Cuisine sheet pan

Keyword chicken and mushrooms, french’s fried onions, green beans, parmesan, roasted vegetables, side dish, sweet potatoes, vegetarian

Prep Time 18 minutes minutes

Cook Time 27 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Equipment

rimmed baking sheet

Ingredients

• 16 oz fresh green beans trimmed & halved
• 8 oz white mushrooms halved (or in thirds, if larger)
• 1 medium sweet potato peeled and cubed
• 3 Tbsp olive oil
• 1.5 Tbsp balsamic vinegar
• 2 tsp minced garlic about 4 cloves
• 1 tsp thyme
• 1 tsp rosemary crushed slightly between your fingers
• Sea salt to taste
• Black pepper to taste
• 1/4 cup shredded Parmesan
• 1 cup French’s fried onions or store brand equivalent

Instructions

• Preheat your oven to 400 degrees.
• Trim & halve the green beans, cut up the mushrooms, and peel & cube the sweet potato.
• Toss the cut veggies in a large bowl with the olive oil, balsamic vinegar, garlic, and seasonings until nicely coated.
• Spread out the seasoned vegetables on a rimmed baking sheet, then roast at 400 degrees for 20 minutes.
• Stir your veggies, then top them evenly with the Parmesan and French’s fried onions.
• Roast at 400 degrees for another 5 minutes, or until veggies are tender.
• Broil on high for two minutes to brown, and enjoy!

Notes

You’ll want to make this dish right before serving for the best texture; the fried onions get soggy when reheated.

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