Fire-up the oven to make these easy roasted green beans. Tossed in a crunchy mix of toasted breadcrumbs, almonds and sunflower seeds. They deliver on fresh flavor with lemon zest and crumbled feta. Roasted veggies always make a great side dish.
There are a few ways to cook fresh green beans for an easy, healthy side dish. You can boil them, sauté them or steam them.
With any of these methods, it’s really important not to overcook them. That’s because you want the green beans to keep some of their signature snap.
Roasting is another way great way to prepare them that’s quick and simple. In this recipe, before I start cooking the green beans, I toast a mixture of panko breadcrumbs, almonds and sunflower seeds in the oven first. Then I toss the green beans in this crunchy topping once they have finished roasting.
Trust me, you will love the combination of roasted green beans and this toasty and nutty savory crumble. I finish everything with some salty feta cheese.
There’s no need to trim each green bean one by one. Just line of up a group of them, and trim all those stem ends at once.
Wait to trim the green beans until right before you are about to cook them because you don’t want them to dry out.
This is what you need for this roasted green beans recipe:
Preheat the oven to 350 degrees F.
1. Combine the panko breadcrumbs, almonds, sunflower seeds, olive oil, salt, pepper and olive oil in a glass pie plate.
2. Toast the breadcrumbs in the oven until lightly golden. Stir in the lemon zest.
Increase the oven temperature to 425 degrees F.
3. Toss the green beans with olive oil, lemon juice, salt and pepper and spread across a baking sheet.
4. Roast the green beans until they are blistered and tender, about 12-15 minutes. The toss them with the almonds and breadcrumbs.
5. Arrange the green beans on a serving dish and top with crumbled feta.
Green beans are in season summer through early to mid-fall, but you can readily find them year round. This is such a fast side that I love it to go with anything from the most basic weeknight dinner to something more important like Thanksgiving or another holiday meal.
These roasted green beans are a perfect side with a dry rubbed turkey breast. You could cook them when the turkey is out of the oven and resting.
Store leftovers in an airtight container in the refrigerator up to 3 days. You can either eat them cold in a salad with lemon vinaigrette or warm them on a sheet pan in a 350-degree F oven. I don’t recommend a microwave for rewarming because it will soften and steam the green beans.
Did you try roasting green beans in the oven? Please leave a comment or rating below. Thanks!
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