Holiday Sides: Green Beans with Roasted Shallots and Mushrooms

Okay, ya'll know I'm a sun worshipper, and I love the heat. But there's just something about November and December that make me so happy! Thanksgiving and Christmas light me up, and I really dig into the holiday spirit. However, as the holidays approach, so do holiday parties; which means extra food and drinks. While I'm all for letting loose and enjoying myself, I also know I thrive on routine and feel my best when I'm nourishing my body. That means lots of veggies and H20!

As you gear up for your holiday dinners and events, check with your guests or hosts and see if you can prepare a healthy option for a side dish! These green beans with roasted shallots and mushrooms are a total hit every time I cook them; I hope you enjoy!

Green Beans with Roasted Shallots and Mushrooms

• Serves 10
• 2 pounds green beans, ends trimmed, and cut in half (I like to use French green beans)
• 1 TBL salt (I usually reduce the salt here)
• 2 tsp freshly ground black pepper
• 10 medium-size shallots, cut in half
• 1 1/2 pounds mushrooms (I like to use cremini)
• 1/2cup olive oil
• 2 tsp chopped fresh thyme

1. Fill the pan with water to about 1/2 inch below the steamer insert. Place the insert in the pot, cover, and bring the water to a boil. Spread out the beans every in the steamer with a long-handled spoon, cover, and cook until the beans are crisp-under, about 5 minutes. Remove the steamer with oven mitts and shake the bans dry in the basket. (If you are steaming the beans ahead of time, plunge them into cold water and drain immediately so they retain their color.) Sprinkle with 1 1/2 tsp of the salt and 1 tsp of the pepper.
   
   [DO AHEAD: At this point, you can place in a zipper-top plastic bag and refrigerate overnight]
   
   Note: You can preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or aluminum foil. Or, if you do not wish to roast the mixture, stove top works too. 
   
2. In a late bowl, toss together the shallots, mushrooms, olive oil, remaining 1 1/2 tsp of salt and 1 tsp of pepper, and the thyme. Spread the mushroom mixture over the baking sheet and roast for 20 minutes, turning once.
   
   [DO AHEAD: At this pin, you can let cool, transfer to a zipper-top plastic bag, and refrigerate overnight.]
   
3. When you are ready to serve beans poke 3 holes into the plastic bag with the beans and microwave on high for 2 minutes. Remove the beans fro the bag and arrange in a serving bowl. While the beans are warming, head the mushrooms in a 10-inch skillet over high heat, tossing them, until heated through. Pour the mushrooms over the beans and save warm. 
   
4. Enjoy!