Green Beans with Toasted Walnuts and Breadcrumbs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

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: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 35%
  • Fat: 6.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.6g
  • Protein: 6.3g
  • Carbohydrate: 23.6g
  • Fiber: 5g
  • Cholesterol: 2.6mg
  • Iron: 1.7mg
  • Sodium: 277mg
  • Calcium: 106mg

Ingredients

  • 1 cup sliced shallots
  • 2 pounds green beans, trimmed
  • Cooking spray
  • 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

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. 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.
  3. 3. 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.
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