Continuing with our Traditional Thanksgiving Spread week, today we have an easy green bean side dish. These Lightly Roasted Green Beans are a really simple recipe which we love because we all know how complicated making Thanksgiving can be. As a kid, I never did eat very many vegetables (I was a total brat). I did however always love those green bean casseroles with the mushroom stuff and the onions on top. As I grew up though, I kind of lost my taste for the mushy green beans (I’ll still eat em though!) in favor of cooked but still snappy green beans. So this recipe is perfect for that. Lightly roasted, and then topped with a parmesan almond crumble. Yum. I love the crunch that the almond gives this dish. Stayed tuned because we have another side dish coming up this week that I am in love with!
♥ Teri
More vegetable sides you might like:
Lightly Roasted Green Beans (topped with a parmesan-almond crumble)
INGREDIENTS
Parmesan-almond crumble
- ¾ cup crushed slivered almonds
- ¼ cup plus 2 tablespoons freshly grated parmesan
green beans
- 3 tablespoons extra virgin olive oil
- 3 pounds French green beans regular green beans are just fine
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- salt and pepper to taste
INSTRUCTIONS
- For parmesan-almond crumble: Pour almonds into a skillet and lightly toast over medium-low heat. Once almonds begin to toast, sprinkle with parmesan and quickly stir (parmesan will begin to melt right away, so be sure to stir the mixture frequently so the cheese doesn’t burn). Once mixture has toasted and melted, 3 to 4 minutes, remove from heat and allow to cool.
- For green beans: Preheat oven to 375˚F. Toss green beans in a large bowl with remaining ingredients and season with salt and pepper. Spread seasoned green beans onto a large baking sheet in an even layer and roast for 30 to 40 minutes or until the green beans begin to soften and char. Remove from heat, adjust seasonings and top with parmesan-almond crumble. Serve.
Did you make this recipe? We want to see!
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yummy, posted this on my site. I hope I did the correct internet etiquette of linking to recipes and pages. If not please let me know.
Anywho, Mine didn’t look like yours but it sure was yummy, I am surely adding this to our family thanksgiving menu!
I’m always looking for ways to use green beans. Love this roasted idea. Pinning for later. :)
I don’t have 40 min on Thanksgiving Day to roast these…do you think I can cook them today and re-heat tomorrow? Will they get soggy?
I’m always looking for a new and interesting way to serve green beans. It’s amazing how a simple crumble of almonds and parmesan cheese can elevate the humble green bean to star status. I’m planning on making these tomorrow for a birthday dinner I am making for my mother-in-law. Yay!
I usually don’t like cooked green beans but sounds like this might get me!
Green beans are one of the few veggies I haven’t roasted. Wonder why? I’ll give your recipe a try and am sure we will enjoy it.
I love that crumble topping! These look so good!
I’m totally sold on that crunchy topping!
Green beans and almonds will always have a place on my T-day table! :) These guys are making my mouth water right now.
“Still snappy green beans” –> yes! Love the crumble topping!
Sounds great, will be trying these soon. Always roast root veggies and broccoli and cauliflower, had not thought of green beans, and the topping sounds just perfect. Thank you!