Before you go clicking away from this page because green beans are totally snooze inducing, hear me out!

This recipe is about to turn you into a green bean hoarder. I bet you won’t even share them with your guests. You’ll tell everyone there was something wrong with the beans, when really you just ate them all.

Roasted Garlic Green Beans with Lemon and Parmesan | edibleperspective.com

While pulling together the ingredients and photographing them I was contemplating if I should post this or not. Lemony garlic green beans—how original.

But then there’s the whole twist with using roasted garlic.

Ohhh, the roasted garlic.

Roasted Garlic Green Beans with Lemon and Parmesan | edibleperspective.com

It’s not optional.

not.

optional.

Roasted Garlic Green Beans with Lemon and Parmesan | edibleperspective.com

And then there’s the parmesan cheese. Why oh why have I never put parmesan on roasted green beans? I’ve made lemony garlic green beans before but never like this.

Looking for vegetarian parmesan cheese? Whole Foods [their 365 brand] carries it!

Roasted Garlic Green Beans with Lemon and Parmesan | edibleperspective.com

You may want to prepare for vegetable fights breaking out at your dinner table.

Pass the beans, please!

Roasted Garlic Green Beans with Lemon and Parmesan | edibleperspective.com

Print this!

Roasted Garlic Green Beans with Lemon and Parmesan

gluten-free // yields 6-8 side dish servings

ingredients:

1 medium head of garlic
2 1/2 tablespoons melted ghee, or olive oil
2 pounds fresh green beans, ends trimmed
1/3 cup sliced almonds
2-3 tablespoons lemon juice
2 teaspoons lemon zest
1/3 cup parmesan cheese
salt + pepper

directions:

Preheat your oven to 375* F. Slice about 1/4 of the top end of your garlic clove off [not the stem end] and peel away the outer layers. Place on a sheet of foil and drizzle 1-2 teaspoons of melted ghee/oil over top then sprinkle with salt. Secure in the foil and place in your oven for about 40 minutes until golden brown and tender. Open and let cool for 10 minutes, then squeeze the stem end to release the cloves. Chop the roasted cloves.

While the garlic is roasting toss the beans with remaining melted ghee/oil and a generous sprinkle of salt and pepper. Spread on a large rimmed baking sheet in a single layer and roast for about 32-38 minutes until starting to brown. Toss once or twice while roasting.

While roasting place a dry medium-sized pan over med-low heat. Add sliced almonds to the pan. Watch closely and stir frequently until just starting to brown. Remove from heat and set aside.

Once beans are done roasting toss with lemon juice, lemon zest, and chopped roasted garlic. Spread onto a platter and top with parmesan, toasted almonds, and more salt + pepper if desired. Serve immediately.

Roasted Garlic Green Beans with Lemon and Parmesan | edibleperspective.com

Guess what else I’m thinking? This same recipe could be used with brussels sprouts! Yeah. That needs to happen.

Enjoy!

Ashley

Today we're talking potatoes.

Why have these lovely spuds that emerge from the earth gotten such a bad rap over the years? Carbs! Starches! Ah!

But wait. I don't think the potato is the actual problem. It's the toppings! Those greasy, cheesy, oil-laden toppings. You know, the ones that taste so good. Oh, and probably french fries. Don't blame the spud!

And maybe you weren't aware but potatoes are actually chock full of healthy goodness like protein, fiber, iron, vitamin C, and potassium [more than a banana!]. Yes, even those starchy, white russet potaters.

So, here we are today with a pile of potatoes and a recipe that will show you how to make a rich and comforting recipe without the greasy toppings. No cheese, no butter, no bacon.

Such a party pooper.

But!

On the upside, we're combining simple ingredients with big flavor to make a crowd pleasing dish that can fit almost anyone's diet.

It's a new take on scalloped potatoes using butternut squash and cashews to create a luscious cream sauce that is infused with onion, garlic, sage, and thyme.

I mean, what could go wrong with those ingredients? I knew it would at least be edible.

See? Luscious.

Now, I know what you're thinking! But do I have to peel and cube and roast an entire butternut squash??

Nope.

Enter cubed frozen butternut squash. For a recipe where the squash is placed in a blender and pulverized I find it completely unnecessary to go through the whole peel/cube/roast process. Unless that is your zen.

This way, you'll likely save money and definitely save time. When it comes to cooking for Thanksgiving shortcuts are always appreciated. Am I right?

The potatoes are sliced, then layered, and sent to the oven to bake. A little broil action finishes things off and creates a crispy top layer.

I could not stop taking bites of this while photographing. And then cold out of the fridge hours later. I'm sure I'll be snagging bites first thing in the morning while I'm waiting for my waffle to cook, too. Help!

You're about to have some thankful friends + family.

Print this!

Creamy Vegan Scalloped Potatoes with Butternut Squash and Sage Cashew Cream Sauce

gluten-free, vegan // yields ~8 side dish portions

2 teaspoons grapeseed oil
1 1/2 cups chopped yellow onion
1/2 teaspoon salt + pepper
2 tablespoons finely chopped fresh sage
scant 1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme
5 cups 1/2-inch cubed frozen butternut squash*, defrosted -- about 20oz
1 cup raw cashews, soaked for at least 4 hours
1/4 - 1/3 cup unsweetened almond milk, or other non-dairy milk
3-4 medium russet potatoes, scrubbed and dried
salt + pepper to taste
small handful of sage leaves and 1 tablespoon oil, optional

Heat a 9-10-inch cast iron pan over medium heat and add the oil. Once hot, place the onion and salt and pepper in the pan and stir frequently for about 10 minutes until onions are softened and starting to brown. Stir in the sage, garlic, and thyme for about 1 minute until fragrant. Preheat your oven to 350* F. Remove onions from the heat and let cool for 5-10 minutes.

Place the defrosted squash in a high-power blender along with the onion mixture, soaked and drained cashews, and 1/4 cup of milk. Blend until fully smooth, stirring and scraping the blender to keep things moving. Add more milk if needed. The sauce should be very thick but pourable. Set aside.

Slice potatoes with a sharp knife or mandolin slicer into 1/8-inch slices [important!]. Lightly oil the same cast iron pan you cooked the onions in or a 9-10 inch baking dish or pie pan. Assemble potatoes overlapping slightly in a single layer covering the bottom of the pan. Sprinkle with salt + pepper. Pour a scant 1 cup of the sauce over top and spread evenly with a spatula. Repeat 3 more times [4 layers total]. Cover the top with remaining sauce--about 1 cup--and smooth out. Cover tightly with foil and bake for about 1 hour until potatoes are tender. Test a potato for doneness.

While the potatoes cook heat a small pan over medium-high heat with the oil. Line a plate with a doubled-over paper towel. Once the pan is hot add the leaves and let cook until crispy on both sides. This happens quickly--about a minute--so watch closely. Place on the paper towel. After the potatoes have finished baking turn your oven to broil, remove the foil, smooth the top layer of sauce, and broil for just a few minutes until golden brown. Watch closely. Remove and let cool slightly before serving. Top with fried sage leaves, salt and pepper, and serve.

notes:*Frozen, bagged butternut squash has been slightly blanched before bagging and freezing. If you're using fresh butternut squash it is important to blanch the squash until cooked about 1/2 way, or more if desired. Let cool before blending. To soak cashews: Submerge in water in a bowl and let sit on the counter for at least 4 hours or overnight. Drain before using. To defrost the squash: Place in your refrigerator the day before using, or let sit on the counter for a few hours the day of until room temp. Drain any resulting liquid.