Nothing screams springtime more than fresh vegetables and the reintroduction of non frozen fruits back into your kitchen! I have so many memories of taking a play break and snapping green beans with my mom. There is just something about sitting outside on a perfect, sunny day and prepping the easiest side dish for your family.

Green beans are still a favorite of mine, and my kids always gobble them up, so when I start seeing them being sold cheap and by the bag, I know we are oh-so-close to the hot summer air! 

This recipe features Panko breadcrumbs, which adds a light and crunchy element that enhances the green beans just enough. Do not substitute regular breadcrumbs for the Panko version, this Japanese style breadcrumb truly makes this recipe and can usually be found near other breadcrumbs in the grocery store or in the Asian aisle. 

These roasted green beans are the perfect addition to any grilled meat, but we particularly like them with a good blackened grilled chicken. If you have your grill fired up and would rather not heat your house, place these in a foil package and grill alongside your chicken. They will be soft and well cooked in about 10-15 minutes! I like the crispiness that the oven gives them, but they are just as tasty on the grill.

Crispy Garlic Panko-Crusted Green Beans 


1-2 pounds fresh green beans, snapped and washed

3 cloves garlic

2 Tablespoons olive oil 

3 Tablespoons Panko breadcrumbs 

¼ teaspoon salt

¼ teaspoon freshly ground black pepper


Heat oven to 400 degrees F.

Combine all ingredients and coat the green beans well. 

Spread evenly on a baking sheet. 

Bake for 18-25 minutes or until cooked through. 

Serve immediately. 

Try this recipe out, and let me know if your family loves it as much as mine! Happy Spring!