Every Thanksgiving I was in charge of green bean casserole--in all of its creamy, cheesy goodness.
Ever since having a baby and breastfeeding, I have had to start watching what I eat. I am still working on losing some baby weight, and we discovered Lucy has trouble digesting any dairy products through my milk.
Cows milk products can cause some babies to be extremely fussy and gassy. So gassy in fact, that they have trouble actually burping or getting the gas out. So I cut dairy out of my diet. {Which is sad. Very sad.} But when you have a screaming baby who you can tell has a terrible little tummy ache, you will eat only cardboard for the rest of your breastfeeding life if it will make them happy!
So I have had "fun" trying to find dairy-free but delicious substitutes for my favorite meals.If you are going low fat or dairy-free this Thanksgiving, these roasted Green Beans with bacon and caramelized onions will not disappoint. They are roasty and delicious with flavors of roasted garlic, nutmeg and mushrooms {which are missing from the pics, because the husband detests mushrooms and I have to cook them on the side}. This is true love people.
Roasted Green bean Bacon and Garlic Not-so-casserole
1 lb snipped and cleaned green beans
1/4 red onion, thinly sliced
2 slices of crispy cooked bacon, diced
4 cloves of garlic, thickly diced
1 tsp nutmeg
salt and pepper, to taste
2 tbsp olive oil
1 tbsp Worcestershire sauce
4 cremeni mushrooms, thinly sliced (not shown)
Preheat oven to 425. Toss green beans, bacon onions, garlic and mushrooms in olive oil, nutmeg, salt, pepper and Worcestershire sauce. Bake at 425 for 15-20 minutes until onions are caramelized and green beans are soft (but not mushy) and not longer crisp.
What is your family's go-to veggie for Thanksgiving?
How great is the goodness you have stored up for those who fear you.
You lavish it on those who come to you for protection, blessing them before the watching world. Psalm 31:19
