Toast fresh breadcrumbs in flavorful olive oil and combine them with chopped toasted walnuts to add texture to this heart-healthy side dish.
1 cup sliced shallots
2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon sugar
3 (1-ounce) slices French bread baguette
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind
How to Make It
Preheat oven to 425°.
Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 5 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine.