Panko Roasted Green Beans with Tahini Yogurt
Oven roasted green beans piled with a golden Parmesan panko topping and served with tahini yogurt sauce.
Equipment
- Baking sheet
- Two mixing bowls
Ingredients
Main Ingredients
- 1 ½ lb green beans ends trimmed
- 1 tbsp extra virgin olive oil for the beans
- ½ tsp kosher salt for the beans
- ¼ tsp black pepper for the beans
- 1 cup plain yogurt or dairy free yogurt, for the sauce
- 2 ½ tbsp tahini for the sauce
- 1 ½ tbsp lemon juice or 1 tbsp clear vinegar, for the sauce
- 1 cloves garlic finely grated, for the sauce
- ¼ tsp kosher salt for the sauce
- ¾ cup panko breadcrumbs for the topping
- 3 tbsp extra virgin olive oil for the topping
- ¼ cup finely grated Parmesan tightly packed, for the topping
Instructions
Cooking
- Roast. Toss the beans with oil, salt, and pepper and roast at 375 degrees F for about 15 minutes.
- Stir the sauce. Whisk the yogurt, tahini, lemon juice, garlic, and salt until smooth.
- Mix the crumbs. Combine the panko, olive oil, and Parmesan.
- Top. Spread the crumb mixture over the beans.
- Finish. Bake for 10 more minutes until golden and crisp, then serve with the sauce.
Notes
Substitutions: Use dairy free yogurt and a vegan Parmesan substitute, or clear vinegar for the lemon juice.
Tips: Trim the beans neatly, add lemon zest to the sauce for extra flavor, and dry the beans well.
Storage: Refrigerate for up to 3 days and reheat at 350 degrees F for about 10 minutes.