I’ve been enjoying a version of this dish for years at a local restaurant – so convenient that I’ve never thought to make my own. It’s simple enough – green beans with a crunch from some breadcrumbs and some salt from grated Parmesan. I’ve added some lemon zest for brightness here although I don’t think the original dish has lemon – it worked well here.
I ended up making these over the weekend because I literally had “just enough” Parmesan and Panko and a lemon that needed using along with a beautiful pound of haricots verts (green beans) that we’d picked up on a whim last week. A perfect combination of ingredients to whip up a simple side dish with lots of flavour!
- 454g (1 lb) green beans, topped and tailed if necessary
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Panko bredcrumbs
- 2 tablespoons grated Parmesan
- freshly ground pepper
- flaky sea salt
- 1/2 tablespoon olive oil
- zest of 1 lemon
- Pre-heat the oven to 375˚F.
- Line a large, rimmed baking tray with parchment paper.
- In a small bowl, mix together the melted butter, Panko breadcrumbs, Parmesan, salt and pepper.
- Spread the green beans in a single layer on the baking tray.
- Pour over the breadcrumb mixture and use your hands to thoroughly coat the beans.
- Spread the beans in a single layer and drizzle with the olive oil.
- Roast the beans for 15 minutes at 375˚F then remove from the oven and stir, making sure to put the beans back in a single layer again.
- Roast for another 15 minutes, remove from the oven and give a good stir again.
- Top with lemon zest before serving.
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Can I switch out the cheese/ breadcrumbs?
You can definitely use regular breadcrumbs for this recipe although they might not crisp up as much (if they are homemade, they might!). Don’t try to substitute another cheese for the Parmesan though – you want that slight crunch that baked Parmesan will produce (it’s not meant to be a cheesy dish – more like a hint of that salt from the Parm).
I don’t know about you but as we approach the colder months, any hit of brightness is welcomed and these are just the thing. Great news is that they work equally well for a summer dish – the perfect all-weather side!
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