The Thanksgiving table usually abounds with buttery breads, rich puddings, and sweet sides, so I think it’s important to add a little color with a few fresh and simple vegetable dishes. Green beans with brown butter and pepitas is one of my go-tos!
Green beans are a good source of vitamin C, beta carotene, vitamin K, calcium, and potassium. Beta carotene is a pre-cursor to vitamin A (aka retinol) which is very important for overall health. Butterfat stimulates the secretion of bile needed to convert carotenes from vegetables into vitamin A. How neat is that?!
This is why I like to cook beta carotene-rich vegetables in butter!