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Maple Green Beans with Parmesan Panko

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Level: Easy

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Description

Maple glazed green beans tossed in olive oil and garlic, roasted with blistering cranberries and topped with toasted Parmesan panko. This recipe is more than just a colorful twist on our favorite holiday side dish, it’s also a fun and delicious way to serve it up with cheer!

Ingredients

  • 1 Tablespoon Olive Oil, Divided
  • ½ cups Panko Breadcrumbs (gluten-free)
  • ⅓ cups Parmigiano-Reggiano, Grated
  • 2 cloves Garlic, Pressed
  • Salt And Pepper, to taste
  • 1-½ pound Fresh Green Beans, Trimmed
  • 1 Tablespoon Maple Syrup
  • ½ cups Fresh Cranberries, Whole

Preparation

Preheat oven to 425ºF. Set aside a medium size sheet pan.

Heat ½ tablespoon olive oil in a large skillet. When hot, add panko and stir for about 3–4 minutes, or until it starts to toast. Add cheese, stirring in until panko is golden brown. Remove from skillet and set aside.

In the same skillet, add remaining ½ tablespoon olive oil. When oil is hot, add garlic and green beans. Season with salt and pepper to taste. Toss green beans for 2–3 minutes to absorb the flavors, then turn heat off. Add maple, making sure the green beans are coated evenly.

Transfer to a sheet pan. Add cranberries and give it a little mix. Bake for 12 minutes, giving it a quick stir halfway through.

Transfer to a serving dish, top with toasted panko and serve.

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