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
Method
- 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!