November 6, 2008

Green Beans with Toasted Walnuts and Breadcrumbs

This is so delicious, especially as a leftover!

1 cup sliced shallots
2 pounds green beans, trimmed
Cooking spray
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup bread crumbs
1/4 cup (1 ounce) freshly grated Parmigiano cheese
3 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind

Preheat oven to 425°.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine. Yield: 8 servings (serving size: about 1 cup)

CALORIES 159 (35% from fat); FAT 6.1g (sat 1.3g,mono 3g,poly 1.6g); IRON 1.7mg; CHOLESTEROL 2.6mg; CALCIUM 106mg; CARBOHYDRATE 23.6g; SODIUM 277mg; PROTEIN 6.3g; FIBER 5g

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