Air Fryer Deconstructed Green Bean Casserole
7.4g
Net Carbs
4.2g
Protein
8.1g
Fat
3.2g
Fiber
121
Calories
Cooking tip: In this deconstructed version of green bean casserole, enjoy the crisp and tender fresh flavor of green beans, umami rich mushrooms, and savory fried shallots all with low carb consciousness. For this recipe, you do not need a single layer of vegetables in the air fryer. Piling them in allows vegetables to partly steam, enhancing the texture.
Ingredients:
- 1 pound green beans
- 2 1/2 tablespoons olive oil, divided
- 1/4 cup grated parmesan cheese, divided
- 3/4 teaspoon dried thyme, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 ounces baby bella mushrooms
- 1/4 cup (40g) thinly sliced shallot
- Fresh thyme garnish (optional)
Directions:
- Heat air fryer to 390°F; warm oven to 200°F.
- In a large bowl, toss trimmed green beans with 1 tablespoon olive oil to coat. Sprinkle 1 tablespoon grated parmesan cheese, ¼ teaspoon dried thyme, ¼ teaspoon salt and ¼ teaspoon ground pepper, tossing to evenly coat. Place in the air fryer basket and cook for 6 minutes, shake the basket and then cook for 6 minutes more until beans are tender and browned in places. Scrape onto an oven safe platter and keep warm in oven.
- Clean mushrooms with a clean cloth, trim stems and cut into quarters. In the same large bowl used in step 2, toss mushrooms with 1 tablespoon olive oil. Sprinkle on 2 tablespoons parmesan cheese, ¼ teaspoon dried thyme, and 1/8 teaspoon each of salt and pepper. Toss to coat evenly and place in the air fryer basket. Cook for 3 minutes, shake the basket then continue cooking for 3 more minutes. Add to the platter of beans and keep warm in the oven.
- In the large bowl toss thinly sliced shallots with ½ tablespoon olive oil. Sprinkle on 1 tablespoon parmesan cheese, and 1/8 teaspoon each of dried thyme, salt and ground pepper, tossing to evenly coat. Place into air fryer basket and cook for 2 minutes, shake the basket and cook a final 2 minutes, until shallots are browned and crispy. Scrape onto the platter with the green beans, garnish with fresh thyme if desired and serve. One serving is 1/5 of the platter, about ¾ cup cooked vegetables.
