We came up with this vegan (which means it’s non-dairy) Jewish-inspired Thanksgiving dish that we hope you’ll enjoy. And since we grew up in Spain in a Sephardic household, our Jewish flavors are anything but average.
There isn’t Thanksgiving without green beans. Just forget about the mushy casserole and try this instead! Roasting the green beans gives them a nice chewiness that pairs well with the juicy roasted tomatoes. As a finishing touch we added the Egyptian, nut, seed and spice mixture dukkah. Click here for our homemade dukkah recipe though you can also buy dukkah in specialty spice shops or online.
- 1 (24 oz) bag frozen French green beans (you can also use fresh)
- 30 grape tomatoes, cut in half length wise
- 4 Tbsp extra-virgin olive oil
- 1 tsp salt, divided
- ¼ tsp ground black pepper, divided
- 2–3 Tbsp dukkah (or to taste)
- Preheat oven to 375°F. Line two large baking sheets with parchment paper
- Place green beans on one baking sheet. Add 3 Tbsp olive oil, ½ tsp salt and ⅛ tsp pepper and mix until well coated.
- Place cut tomatoes on the other baking sheet, add 1 Tbsp olive oil, ½ tsp salt and ⅛ tsp pepper. Mix until well coated.
- Place both trays in the oven (green beans on the top rack and tomatoes underneath).
- Bake at 375°F; the tomatoes for 30 minutes and green beans for 40 minutes
- Combine both in a large serving platter and sprinkle over the dukkah right before serving
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Sephardic