Description
A quick vegan side dish with crispy cashew parmesan breadcrumbs. These roasted green beans are ready in 25 minutes and perfect for entertaining or weeknight dinners.
Ingredients
- 4 ounces / 400g fresh green beans, trimming the ends
- 2 tablespoons olive oil
- ¼ teaspoon salt
Garlic Parmesan Breadcrumbs:
- ¼ cup / 35g raw cashews
- 1/8 cup / 9g nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup / 20g panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat the oven to 425°F / 220°C and line a large baking sheet with parchment paper. Set aside.
- Prepare green beans: Trim the ends of the green beans, then wash and dry them well—any moisture will prevent them from roasting well.
- Season beans: To a bowl, add the green beans, olive oil, and salt and toss well to coat them evenly. Set aside.
- Make parmesan mixture: To a small food processor, add the cashews (¼ cup), nutritional yeast (1/8 cup), garlic powder (½ teaspoon), salt (¼ teaspoon), and black pepper (¼ teaspoon). Pulse until you reach a fine crumb.
- Add breadcrumbs: Transfer the mixture to a bowl, then add the panko breadcrumbs and olive oil. Stir to combine everything well.
- Coat beans: Add the breadcrumb mixture to the beans and mix until the beans are well-covered.
- Arrange on tray: Spread beans in a single layer on the baking tray and top with the remaining breadcrumb mixture.*
- Bake: Place in the oven to bake for 10-12 minutes. Keeping a close eye on them from 10 minutes to make sure the crumb doesn’t burn.
- Serve: Transfer the beans to a serving platter, and top with the parmesan breadcrumbs. Serve straight away.
Notes
Use fresh green beans: Frozen beans contain excess moisture from blanching, which interferes with roasting and prevents the coating from adhering properly.
Arrange in a single layer: Give the beans enough space on the tray—overcrowding traps steam and prevents them from developing a crispy exterior.
