Roasted Green Beans with Crunchy Almond Topping

I could eat green beans by the fistful. They are a great source of fiber and even have a little protein! Add our crunchy almond topping and you'll be in love.

Course Side Dish

Cuisine American, Gluten Free, Vegetarian

Keyword Easy, Fall, Fiber, Holiday, Kid-friendly, Low carb, Party, Vegan, Winter

Cooking Method Oven

Condition Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, PCOS, Vegetarian

Servings servings

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