Ingredients

• cooking spray
• 0.33 cups sliced almonds
• 2 tablespoons packed brown sugar
• 1 tablespoon water
• 0.13 teaspoons salt
• 1 , 12 ounce
• 1 tablespoon olive oil
• 1 , 12 ounce
• 0.5 cups sliced shallots
• 3 cloves garlic , minced
• 0.5 teaspoons dried thyme , crushed
• 0.5 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 1 cup unsweetened almond milk
• 0.25 cups dry white wine
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh chives

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

Nutrition per serving