Green Beans with Toasted Walnuts and Shallots

This recipe combines the natural sweetness of oven-roasted green beans with sautéed shallots and toasted walnuts to make a versatile side dish that pairs well with a wide variety of entrées.

Green Beans with Toasted Walnuts and Shallots

Green Beans with Toasted Walnuts and Shallots

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Oven-roasting green beans gives them a slight sweetness that pairs perfectly with the sautéed shallots and toasted walnuts in this versatile side dish.


  • 2 pounds fresh green beans, ends trimmed
  • 3 tablespoons walnut (or vegetable) oil, divided
  • Salt and freshly ground black pepper
  • 2 tablespoons butter, divided
  • 3 large shallots, thinly sliced
  • 1/2 cup walnuts, chopped
  • 3 tablespoons panko crumbs


  1. Preheat the oven to 425°F and coat a large rimmed baking sheet with nonstick spray.
  2. In a large bowl, toss the green beans with 2 tablespoons of the walnut oil and season with salt and pepper. Spread the beans on the prepared baking sheet and roast until lightly caramelized, 12 to 15 minutes.
  3. While the beans are roasting, heat the remaining tablespoon of walnut 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.
  4. 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.
  5. Add about 3/4 of the walnut-shallot mixture to the green beans, toss to combine and transfer to an oven-proof serving dish.
  6. Melt the remaining tablespoon of butter in the pan with the rest of the walnuts. Add the panko, combine well and spread the mixture over the green beans.
  7. Return the beans to the oven just long enough to toast the topping, 3 to 5 minutes.