The perfect holiday side-dish is not made of a ton of ingredients. Nope – minimal is best because you know there is a ton going on with baking and prepping all those other things. A pan of amazing veggies that are so easy they can be prepped way ahead of time and tossed in the already steaming oven and left to sit until crispy (how I like my roasted veggies). Not your classic holiday flavors, but you get enough of those in everything else. I hope your table has a platter of these Roasted Herby Green Beans and Brussels Sprouts.
Now I know your table will have the no-dairy green bean casserole, as will mine, but I am also going to make sure that the table has a huge plate full of just these simple veggies – and that my personal plate is filled with them too, even if I’m the only one eating them! I know I’ll pig out on all the other stuff, so a plate full of awesomely roasted veggies is a must. And these are the perfect ones too, well any veggie is, because you can just cut them up and put everything in a large ziplock bag and let sit in the fridge until the last 30 minutes before dinner and then there you go. The easiest holiday dishes are the ones with minimal prep and cooking time right? Prep and forget almost.
Start by washing the veggies, then it’s just cutting the ends off the green beans and slivering the Brussels, and chopping the onion. Coat in a little olive oil then sprinkle the herbs over them. I had bought a pretty bottle (yes, that’s how I choose things sometimes – even food products) with all the ingredients in it that I needed but you can totally make your own also. The Herb de Provence ingredients in this bottle are: basil, oregano, thyme, tarragon, parsley, lavender (use sparingly as it’s potent), fennel seed, rosemary, marjoram, and sage. Tons of herbs and so delicious when together! When you’re ready to cook just line a baking sheet with parchment or foil and toss everything on it then roast at 375 degrees for 30 minutes. Done and yum!
Roasted Herby Green Beans and Brussels Sprouts,
1 Lbs Green Beans
20 Brussels Sprouts
1 Yellow Onion
2 Tbsp Olive Oil
1 Tbsp Herb de Provence
1. Set oven to 375 degrees and line a baking sheet with parchment or foil.
2. Wash the beans and Brussels then sliver the sprouts and toss on the pan. Chop the ends off the beans and chop the onion into smallish pieces and toss on the pan.
3. Drizzle the oil over the veggies then sprinkle the herbs. Mix with your hands to get everything coated then spread out over the pan.
4. Roast for 30 minutes.