Roasted Green Beans with Walnuts
This roasted green beans recipe pairs caramelized oven-baked green beans with a buttery walnut–shallot topping for a crisp, flavorful side dish. It’s an easy, make-ahead option for weeknights or holiday dinners when you want dependable texture and deeper flavor.
Servings: 6 servings
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 they are tender and have light brown spots, 12–15 minutes, tossing once halfway through.
- 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 walnuts smell toasty and look slightly darker, 1-1/2 to 2 minutes. Season to taste with salt and pepper.
- Reserve about 1/4 of the mixture for the topping, then add the remaining 3/4 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 same pan. Add the reserved walnut-shallot mixture and the panko, combine well, and scatter the mixture over the green beans.
- Return the beans to the oven and bake until the panko is golden and crisp, 3 to 5 minutes.
Notes
MAKE AHEAD INSTRUCTIONS
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.STORAGE
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 throughout 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