Green Beans with Toasted Walnuts and Breadcrumbs

Toast fresh breadcrumbs in flavorful olive oil, and combine them with chopped toasted walnuts to add texture to this heart-healthy side dish.


8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 67
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 0.6 g
Monofat 1.6 g
Polyfat 1.1 g
Protein 2.3 g
Carbohydrate 7.7 g
Fiber 1.9 g
Cholesterol 1 mg
Iron 0.8 mg
Sodium 119 mg
Calcium 39 mg


1/2 cup sliced shallots
1 pound green beans, trimmed
Cooking spray
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon sugar
1 (1-ounce) French bread baguette slice, torn
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind (optional)


1. Preheat oven to 425°.

2. Place shallots and beans on a jelly-roll pan coated with cooking spray. Drizzle bean mixture with 1 1/2 teaspoons oil, and sprinkle with salt and sugar; toss to coat. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Heat remaining 1 1/2 teaspoons oil in a small skillet over medium heat. Add breadcrumbs to hot oil; cook 5 minutes or until golden, stirring frequently. Remove from heat; stir in cheese, walnuts, and lemon rind, if desired. Add breadcrumb mixture to bean mixture; toss well.


Young Chefs can:

Place shallots and green beans on baking sheet

Tear bread slice into small pieces


Older Chefs can:

Sprinkle green beans with salt and sugar

Sprinkle breadcrumb mixture over green beans

Julianna Grimes,

Oxmoor House

August 2011
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