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A platter of lightly roasted green beans with parmesan almond crumble.

Lightly Roasted Green Beans (topped with a parmesan-almond crumble)

Teri & Jenny
5 from 1 vote
Servings 14


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


  • 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.
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