There’s something about green beans and the holiday season that just go together. We bake them in casseroles for Thanksgiving, and then make them again for Christmas. In my family, we also make them a few times a week between Thanksgiving and Christmas not only because my family loves them, but because they’re almost always on sale through the holiday season. My family isn’t huge on leftovers, so by day 3, all the Thanksgiving leftovers get tossed to our very grateful Chocolate Lab’s food bowl. The only thing I spare is the turkey and cranberry sauce for our lunch sandwiches. So the Monday after Thanksgiving is a grocery shopping day for me. But the good news is all those Thanksgiving ingredients are still on sale – fresh green beans, sweet potatoes, cranberries and loads of apples. I try to put aside my thoughts of the traditional creamy casseroles those vegetables are usually baked in for Thanksgiving, and try and think of them in fresh flavorful new recipes instead. Parmesan Ranch Roasted Green Beans INGREDIENTS: 1 lb fresh green beans, washed with ends snapped 1 teaspoon bacon drippings 1 tablespoon Parmesan cheese 1/2 teaspoon Hidden Valley® Original® Ranch Salad Dressing and Seasoning Mix 3 tablespoons chopped cooked crisp bacon pieces DIRECTIONS: 1. Preheat oven to 425° F. 2. In a medium bowl, combine the green beans, bacon drippings, Parmesan cheese and Hidden Valley® Original® Ranch Salad Dressing and Seasoning Mix. Place the mixture in an oven-safe dish. 3. Bake for 10 to 15 minutes, or until deep green and tender crisp. For a richer, nuttier flavor, continue to cook for an additional 5 to 10 minutes. 4. Top with bacon pieces and serve immediately. Read More at EclecticRecipes.com!