This Parmesan Green Beans with Crispy Shallots recipe is proof that a simple side dish can absolutely steal the show at dinner. This side dish is a bowl of bright, snappy green beans piled high with buttery Parmesan, crunchy panko, and a mountain of golden, caramelized shallots that practically melt in your mouth.
It comes together in one skillet with just a handful of ingredients, so you get big, elegant flavor without a long ingredient list or a sink full of dishes. It’s fancy enough for a holiday table but easy enough to whip up on any random Tuesday, and it pairs beautifully with just about any main dish you’re serving. Once you make it this way, you may never go back to plain steamed green beans again.
Helpful Tips
- Slice the shallots evenly: Try to keep your shallot slices thin and consistent in size, so they all crisp up at the same rate instead of some burning while others stay soft.
- Don’t skip the paper towel drain: Letting the fried shallots rest on a paper towel pulls off excess oil, which is the key to keeping them crispy instead of soggy once they hit the plate.
- Cook the beans in batches if needed: If your skillet feels crowded, cook the green beans in two batches so they get a nice sear instead of steaming, which keeps that perfect crisp-tender bite.
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Parmesan Green Beans with Crispy Shallots
Ingredients
- 2 shallots thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons panko breadcrumbs
- 2 tablespoon olive oil divided
- 12 ounces green beans washed and trimmed
- 1 tablespoon butter
- salt and black pepper to taste
- 1 clove garlic minced
- 1/4 cup parmesan cheese grated
Instructions
- Heat the vegetable oil in a skillet over medium heat, then add the shallots and move them around in the pan while cooking. Cook until they are golden, about 6-8 minutes. Drain on a paper towel.
- Add 1 tablespoon of olive oil to the skillet, then add the panko breadcrumbs. Toast over medium heat until golden brown. Season with salt and black pepper. Remove from the skillet.
- Add 1 tablespoon of butter and the remaining olive oil to the skillet. When the skillet is hot, add the green beans and cook until tender but still crisp. Be sure to turn them as they cook so they cook evenly.
- When the green beans are done to your liking, season with salt and black pepper. Stir in the garlic and parmesan just to melt the cheese.
- Arrange green beans on a serving platter and top with panko breadcrumbs and the crispy shallots. Serve immediately.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.