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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.3g
  • Carbohydrate: 7.7g
  • Fiber: 1.9g
  • Cholesterol: 1mg
  • Iron: 0.8mg
  • Sodium: 119mg
  • Calcium: 39mg

Ingredients

  • 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)

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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.
  4.  
  5. Young Chefs can:
  6. Place shallots and green beans on baking sheet
  7. Tear bread slice into small pieces
  8.  
  9. Older Chefs can:
  10. Sprinkle green beans with salt and sugar
  11. Sprinkle breadcrumb mixture over green beans
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