Za’atar Roasted Green Beans with Green Harissa are the perfect side to any dinner on chilly nights. Green beans are roasted with herbacious za’atar, some sliced shiitake mushrooms, avocado oil, and pink salt. Then, drizzle with spicy green harissa, and top with sliced almonds and pomegranate seeds. This will definitely be the talk of any Thanksgiving menu!
If there is one thing that is absolutely my winter time staple, it is roasting all of vegetables. I swear, roasting a vegetable automatically makes it taste 10 times better, you know? And so, if you have some picky eaters in your family unit, might I suggest roasting all of the veggies.
Yes yes there. I said it.
This dish, to me, screams absolute Thanksgiving. And, as I have mentioned before, Thanksgiving is probably my favorite holiday. Aside from the potential family drama and overloading on sides, it is a good reminder of all the love and support I have.
And, with that sappy ish out of the way, let’s get to talking about these green beans.
Now I love greens. However, I do not think I eat enough green beans at this current moment. My mom made frozen green beans every other night. I think that had a lot to do with it. However, roasting > microwaving every day of the week. Am I right?
So let’s get started.
We first make green harissa, a spicy paste from north Africa. I love this ish so much from Cava, that I took a stab at making it. Just blend all the ingredients in a food processor and you are good to go!
Next, we roasted the green beans with some za’atar, salt, garlic, and lemon. Za’atar is a seasoning blend from the Middle East that contains cumin, coriander, thyme, sesame seeds, and other goodies. If you can’t find za’atar, I love this brand. Once browned, you spoon the green beans onto a serving tray, top with green harissa, poms, and sliced toasted almonds. Like a Mediterranean vacation in a bowl!
I know my mom loves green bean casserole, but this will definitely be making a spread at my table. She might have to fight me for it to be honest! If you need some other ideas for Thanksgiving recipes, might I suggest these guys. They also work for just general fall as well. Yes, it is not yet Thanksgiving, so it still counts.
- Sweet Potato Pie Stuffed Dates with Chocolate Drizzle
- Harissa Lentil Stuffed Butternut Squash
- Baked Hummus
- Sour Cream and Onion Smashed Potatoes
- White Beans and Greens Soup with Yogurt and Herbs
- Spiced Sweet Potato Coconut Flour Bread
Yields 4 sides
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 cup cilantro or parsley
- 1–2 garlic cloves
- ½ to 1 whole jalapeño, sliced
- ½ teaspoon smoked paprika, more to taste
- 1 teaspoon ground coriander (can sub in ground cumin)
- ½ teaspoon salt, more to taste
- 1 cup yogurt
- 1 pound fresh green beans, trimmed
- 2 tablespoons avocado oil
- 1 tablespoon Za’atar
- Zest and juice of 1 lemon
- 4 cloves garlic, peeled and minced
- 1/4 cup pomegranate seeds
- 1/4 cup roasted sliced almonds
Place all ingredients except yogurt in a food processor. Pulse repeatedly until finely chopped. Add yogurt, pulse again until combined, but not too smooth. Taste, adjust salt and heat.
Preheat an oven to 400 degrees Fahrenheit.
Scatter the green beans on a parchment-lined rimmed baking sheet. Top with oil, lemon zest and juice, za'atar, garlic, salt, and pepper. Use your hands, or kitchen tongs, to massage the ingredients together and coat the beans with oil. Roast the green beans in oven for 10-15 minutes, shaking the pan once halfway through, until the beans are tender and lightly browned.
Place the green beans in a serving dish. Dollop with green harissa and sprinkle with almonds and pomegranate seeds. EAT.