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Maple Glazed Green Beans with Parmesan Panko

We are all ears, eyes, and belly when it comes to Thanksgiving sides and dishes.

So, you can imagine our drooling when we came across Silvia Ribas' (of Garden in the Kitchen) version of green beans. Drenched in parmesan and sweetened with maple,

this is a "green" everyone will enjoy.



1.5 lb fresh green beans, trimmed

1/2 cup panko breadcrumbs

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 ½ 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 ½ 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.

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