Friday, December 20, 2013

Green Beans with Toasted Walnuts and Breadcrumbs

If you're like my mother, at this point you've started the process of going to the grocery store to get what you need to host family for the holidays. The cheeses, the cookies, the ingredients for several group dinners. I'll be helping with some of these efforts when I'm home, of which I will blog about next week.

But for those of you who are trying to figure out side dishes that are traditional, but maybe with a twist, here is a great green bean side dish I made for Thanksgiving. The walnut breadcrumb topping is the best part of this dish, and it's a pleaser for picky eaters.

Green Beans with Toasted Walnuts and Breadcrumbs (serves 8)


  • 1 cup sliced shallots
  • 2 lbs green beans, trimmed
  • Cooking spray
  • 2 TB extra-virgin olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3 (1-ounce) slices French bread baguette
  • 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
  • 3 TB chopped walnuts, toasted
  • 1 tsp grated lemon rind

  • Directions:

    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.

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