These Green Beans with Horseradish Panko Crumbs are not your boring old green beans! Zesty, delicious and so easy to make!
Can you believe it’s three days until Easter? It seems like yesterday was St. Patrick’s Day doesn’t it? Time is fly-ing!!
Is your dinner menu all planned out for Easter Sunday, or do you have room for one more dish?? Please say you have room because these green beans NEED a place on your table. I know what you’re thinking… green beans are green beans Mary Ann! Am I right? Well, yes, I agree, but these Greens Beans with Horseradish Panko Crumbs are NOT your boring old green beans. I don’t know about you guys, but I’m pretty tired of the old green bean casserole that usually makes an appearance every holiday. It’s time to change it up and spice it up, and these green beans do just the trick.
They’re tossed with a mixture of butter and Dijon mustard and then topped with the tastiest panko crumbs ever. The panko crumbs are mixed with some butter and some spicy horseradish for a nice, zesty kick. Then they’re sautéed up in a skillet until they’re perfectly browned. You may want to eat the crumbs right out of the pan, but just sprinkle them on top of the green beans and you’ve got a new delicious side that will surely become a holiday favorite!
Hope you enjoy friends and I wish you and your families a Blessed and Happy Easter!
Green Beans with Horseradish Panko CrumbsPrint Recipe Pin Recipe
- Panko Crumbs:
- 2 Tbsp. butter melted
- 2 Tbsp. prepared horseradish
- 3/4 cup plain panko bread crumbs
- Green Beans:
- 1 lb. green beans trimmed
- 2 Tbsp. butter
- 1 Tbsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. ground pepper
- Combine melted butter and horseradish in a small bowl. Add panko crumbs and mix together with a fork until all crumbs are coated evenly.
- Saute crumbs in a non-stick skillet for 5 minutes, until crisp, stirring often so as not to burn. Spread the crumbs on a baking sheet. Set aside.
- Add 1/2 cup water and 1/2 tsp. kosher salt to a large saute pan. Add beans and bring to a boil. Cover and cook for 5 minutes. Remove lid and continue to cook until all water is almost evaporated.
- Add 2 Tbsp. butter and 2 Tbsp. Dijon mustard Toss to coat. Season with the salt and pepper. Place beans on serving platter and top with horseradish crumbs. Serve immediately.
Slightly adapted from Cuisine at Home
Join the Conversation