Roasted green beans topped with crispy pumpkin seeds. It’s the perfect balance of sweet and salty and are extremely easy to prepare and cook.
Spice up your roasted green beans with a crunchy, sweet and salty topping. These pumpkin seeds cooked with olive oil, maple syrup, coriander, cinnamon, and salt will amaze your tastebuds.
The reason why I opted for shallots opposed to onions with the roasted green beans is because…CRISPY. Shallots get so crispy when tossed with olive oil and roasted at the right temperature. A crunchy element in every bite.
These Sweet & Salty Green Beans are…
- So easy
- Simple
- Quick
- Perfect for your holiday side dish
- 100% plant-based
Roasted green beans topped with crispy pumpkin seeds. It's the perfect balance of sweet and salty and is extremely easy to prepare and cook.
- ½ lb green beans, trimmed
- 1 shallot, thinly sliced
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- 1 tbsp maple syrup
- ¼ tsp salt
- ¼ + 1 tbsp pepitas
- 2 tbsp olive oil
- 1 tsp maple syrup
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp salt
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Preheat oven to 425 degrees. Toss green beans, shallot, and garlic in oil, maple syrup, and salt. Spread evenly on a baking sheet. Roasted for 25 min.
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During the last 10 min. of roasting, prepare the pumpkin seeds. In a small skillet, heat 2 tbsp oil. Add in the rest of the ingredients. Toast pumpkin seeds for 2-3 min. until lightly golden brown.
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Spoon pumpkin seeds over the green beans to serve.
