Ingredients

The following ingredients have 5 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)

Instruction

  • 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.