Roasted Green Beans and Shallots with Lemon and Thyme Recipe

roasted green beans with lemon and thyme | pamela salzman

You know what I always say about Thanksgiving — that there aren’t enough veggies and green foods on the table to balance out all the starch, protein and BEIGE. If it were up to me, I would just make dishes called “harvest salad” and a sweet potato casserole and be a happy camper.  There is such an abundance of produce right now, the options are exciting and endless.  Am I the only person who finds mashed potatoes to be boring?

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