Maple Glazed Green Beans With Parmesan Panko
Maple glazed Green Beans tossed in olive oil and garlic, roasted with blistering cranberries and topped with toasted parmesan panko.
Servings: 4 -6 servings
- 1 1/2 lb fresh green beans trimmed
- 1/2 cup panko breadcrumbs gluten-free
- 1/3 cup parmigiano-reggiano grated
- 1 tbsp olive oil divided
- 1 cup fresh cranberries whole
- 2 garlic cloves pressed
- 1 tbsp maple syrup
- salt + pepper to taste
Pre-heat oven to 425F degrees. Set aside a medium size sheet pan.
Heat 1/2 tbsp 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 1/2 tbsp olive oil. When the oil is hot add in 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 and add in the maple, making sure the green beans are coated evenly.
Transfer to a sheet pan. Add in the 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.