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Oven-roasting green beans gives them a slight sweetness that pairs perfectly with the sautéed shallots and toasted walnuts in this versatile side dish.
Table of Contents
Green beans might not be the first vegetable that comes to mind for oven-roasting, but this simple method brings out their natural sweetness and adds a hint of caramelized flavor. Tossed with sautéed shallots and toasted walnuts and finished with a golden brown topping of buttery breadcrumbs, they transform into an elegant side dish that’s both easy to make and guaranteed to impress.
Notes From the MGC Kitchen
We developed this recipe as a fresh-flavored alternative to green bean casserole for the holidays. It’s a little more trouble to prepare than its traditional counterpart, but we think the flavors are worth the effort. It can be made ahead and easily reheated, so it’s a good choice for entertaining.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- FRESH GREEN BEANS: When shopping, look for beans with a bright green color that snap easily when bent and have no sign of wrinkling or wilting on the ends. Store them, unwashed, in your refrigerator’s crisper for up to 5 days.
- SHALLOTS: We like the mild flavor of shallots for pairing with the sweetness of the roasted green beans and the nutty flavor of the walnuts. You could substitute finely chopped sweet onion if needed.
- WALNUTS: Walnuts have a buttery, creamy quality that when toasted, develops a subtle caramel-like flavor, making them a great choice for this dish.
- PANKO CRUMBS: A topping of toasted panko crumbs combined with walnuts adds some crispy texture to the dish. You can substitute coarse, homemade fresh breadcrumbs if you like, but we don’t recommend using dry breadcrumbs.
How to Make Roasted Green Beans With Walnuts
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
- BEFORE YOU BEGIN: Preheat the oven to 425°F and coat a baking sheet with nonstick spray.
- ROAST THE GREEN BEANS: In a large bowl, toss the green beans with oil and season with salt and pepper. Spread the beans on the prepared baking sheet and roast until lightly caramelized, tossing once midway through cooking.
- SAUTÉ THE SHALLOTS: While the beans are roasting, heat the remaining tablespoon of oil with butter in a small pan over medium heat. Add the shallots and sauté until soft and just beginning to turn golden.
- TOAST THE WALNUTS: Add the chopped walnuts, stir to coat, and cook until the nuts release a toasted aroma. Season to taste with salt and pepper. Add about 3/4 of the walnut-shallot mixture to the green beans, toss with tongs to combine, and transfer to an oven-proof serving dish.
- MAKE THE TOPPING AND TOAST: Melt the remaining butter in the pan and add the remaining walnuts. Add the panko, combine well, and scatter the mixture over the green beans. Return the beans to the oven just long enough to toast the topping.
Make Ahead Instructions
Here’s how to make this recipe in advance:
- FOLLOW THE RECIPE: To make this dish ahead, follow the recipe as written, through step #5 (combining the roasted green beans with the sautéed shallots and toasted walnuts in a casserole dish). Wrap the walnuts reserved for the topping in foil.
- STORING: Cover the casserole with plastic wrap and refrigerate for up to 2 days. Before serving, remove the beans from the refrigerator 30 minutes in advance to take the chill off.
- REHEATING: Melt a tablespoon of butter in a microwave-safe bowl, add the panko crumbs and reserved toasted walnuts, combine, and scatter over the beans. Bake, uncovered at 375°F until the green beans are hot and the topping is golden brown, 15 to 20 minutes.
Roasted Green Beans with Walnuts
Oven-roasting green beans gives them a slight sweetness that pairs perfectly with the sautéed shallots and toasted walnuts in this versatile side dish.
Ingredients
- 1-1/2 pounds fresh green beans, ends trimmed
- 3 tablespoons vegetable oil, divided
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 3 shallots, thinly sliced
- 1/2 cup chopped walnuts
- 3 tablespoons panko crumbs
Instructions
- Preheat the oven to 425°F and coat a baking sheet with nonstick spray.
- In a large bowl, toss the green beans with 2 tablespoons of the oil and season with salt and pepper. Spread the beans on the prepared baking sheet and roast until lightly caramelized, 12 to 15 minutes, tossing once midway through cooking.
- While the beans are roasting, heat the remaining tablespoon of oil and 1 tablespoon of the butter in a small pan over medium heat. Add the shallots and sauté until soft and just beginning to turn golden, 2 to 3 minutes.
- Add the chopped walnuts, stir to coat and cook until the nuts begin to release a toasted aroma, 1-1/2 to 2 minutes longer. Season to taste with salt and pepper.
- Add about 3/4 of the walnut-shallot mixture to the green beans, toss with tongs to combine, and transfer to an oven-proof serving dish.
- Melt the remaining tablespoon of butter in the pan and add the remaining walnuts. Add the panko, combine well, and scatter the mixture over the green beans.
- Return the beans to the oven just long enough to toast the topping, 3 to 5 minutes.
Notes
MAKE AHEAD INSTRUCTIONS:
Here’s how to make this recipe in advance:
Here’s how to make this recipe in advance:
- FOLLOW THE RECIPE: To make this dish ahead, follow the recipe as written, through step #5 (combining the roasted green beans with the sautéed shallots and toasted walnuts in a casserole dish). Wrap the walnuts reserved for the topping in foil.
- STORING: Cover the casserole with plastic wrap and refrigerate for up to 2 days. Before serving, remove the beans from the refrigerator 30 minutes in advance to take the chill off.
- REHEATING: Melt a tablespoon of butter in a microwave-safe bowl, add the panko crumbs and reserved toasted walnuts, combine, and scatter over the beans. Bake, uncovered at 375°F until the green beans are hot and the topping is golden brown, 15 to 20 minutes.
Nutrition
Calories: 221, Total Fat: 17g, Cholesterol: 10mg, Sodium: 239mg, Carbohydrates: 15g, Fiber: 4g, Sugar: 5g, Protein: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you ever made this ahead of time to take to a dinner? Thinking I could make everything but keep the panko mixture separate. Top the beans with the panko and bake at the last minute? Thanks for advice!
Hi Nancy,
I think this dish would be fine to make ahead. You have the right idea to keep the panko mixture separate so it doesn’t get soggy. The only other suggestion I have is that since you’ll be starting with the green beans already cooked, bring the casserole to room temperature before reheating so you minimize the amount of time it will take to heat through.