This holiday favorite is great to make for a family dinner, or a budget-friendly option for a potluck. This recipe can be made gluten-free if you use gluten-free bread crumbs. But if you don’t have gluten-free bread crumbs you can also use corn tortilla chips instead!
If you tend to have a busy home around dinner time, then roasted green beans are an easy recipe to fit into your dinner dance too. You need minimal counter space for the food processor to make the topping, and the beans and the topping cook together on a sheet pan in the oven. Simply pair this recipe with a lean protein and a high-fiber starch to complete your meal.
If you are searching for more balanced holiday dishes, we have a full blog for you here!
Roasted Green Beans with Crunchy Almond Topping
Ingredients
Roasted Green Beans
- 2 lbs green beans
- 3 mushroom portobello, thinly sliced
- 1 onion thinly sliced
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 lemon juiced
Crunchy Almond Topping
- 1/2 cup almonds blanched and slivered
- 1 handful parsley
- 1/2 cup breadcrumbs for a vegan alternative, pulverize rolled oats or cornflakes to preferred texture with herbs (if desired)
- 1 lemon zested
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F. Toss green beans, mushrooms, and onion with olive oil, garlic powder, and salt. Spread onto 2 baking sheets in a single layer. Roast green beans for 25-30 minutes, until cooked through and browned.
- Meanwhile, in a food processor, grind almonds and parsley until fine. Stir in breadcrumbs, lemon zest, and olive oil. Spread onto a singe layer on a small baking sheet. Bake in oven for 6-8 minutes, until browned. Keep a close eye on it, as it can burn quickly!
- When vegetables are completely cooked, toss in lemon juice, and place in a serving dish. Sprinkle generously with almond topping. Enjoy!
Nutrition
Please note:
Nutrition info is an estimate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
