Healthy, Low Calorie and Low Fat side dish for Thanksgiving – roasted green beans and mushrooms tossed in a marsala marinade and topped with crispy pecans crumbs.
Pin Marsala Roasted Green Beans here.
Welcome to my take on the ubiquitous green bean casserole, sort of, kind of, not really, but yes sort of. I started out planning to make a low calorie version of the iconic casserole, but well, I got lazy. I did not feel like making a separate sauce, even though it is easy. My husband won’t touch a green bean with a 10 foot pole. He can barely say the words “green bean” without gagging. The man has some serious issues when it comes to green beans.
I personally like them as does my daughter. So I got to thinking if I did not want to put in the work on a normal weeknight, how in the world would I want to spend that much time on Thanksgiving. Furthermore, Thanksgiving is a huge amount of work. It is time to get serious and make an easy but oh so fabulous, dish instead. I stuck with my vegetable motto “When in doubt, roast.”. So roasted green beans it is. What you don’t have a vegetable motto?
Roasting is the perfect answer. It is quick, easy and delivers a huge flavor punch. You can change the flavor of your roasts simply by changing what you toss the vegetables in before roasting. I went with some good old Marsala wine. The green beans and mushrooms caramelize during roasting adding to their sweetness and giving a crispy texture. Toast some pecan crumbs in a small skillet to finish off the dish. That leaves you with a whole whopping five minutes of prep time. The best part is that these Marsala Roasted Green Beans & Mushrooms will not taste like a shortcut dish. Plus it looks pretty, don’t you think? It will add a gorgeous green pop of color to your Thanksgiving table. This healthy dish can easily be enjoyed any time of the year. Oh won’t my husband be happy to hear that?! Hee hee.
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Marsala Roasted Green Beans & Mushrooms with Pecans
- 12 oz . haricot vert green beans
- 8 oz . whole mushrooms , halved
- 2 tbsp . Marsala wine
- 1 tbsp . grape seed oil
- ½ tsp . Worcestershire sauce
- ½ tsp . kosher salt
- ¼ tsp . fresh ground black pepper
- 2 tbsp . pecan pieces
Preheat oven to 425•.
Place green beans and mushrooms on a large baking sheet. (Use two if you do not have a large one)
In a small bowl, mix together Marsala, oil and Worcestershire sauce.
Pour over vegetables.
Sprinkle salt and pepper on. Toss well to coat.
Spread out the vegetables placing mushrooms cut side down.
Bake for 10 minutes. Stir and bake for another 10 minutes.
In a small saucepan, toast pecans over medium heat for about 5 minutes, or until just fragrant.
Place in a spice grinder and pulse until the size of breadcrumbs.
Place vegetables on a serving plate and sprinkle with pecans.
I calculated 2 Weight Watcher Smart Points.
Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy Thanksgiving vegetable recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.