Toast fresh breadcrumbs in flavorful olive oil, and combine them with chopped toasted walnuts to add texture to this heart-healthy side dish.
1/2 cup sliced shallots
1 pound green beans, trimmed
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)
How to Make It
Preheat oven to 425°.
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.
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.