Green Beans with Brown Butter Garlic-Sage Breadcrumbs are made in 1 skillet and in 20 minutes. A beautiful and flavorful gluten-free side dish!
We are T-minus just a few days until Thanksgiving and I’ve got one more holiday side dish to share.
Green Beans with Brown Butter Garlic-Sage Breadcrumbs is a 1 skillet, 20 minute, anti-green bean casserole recipe that’s equal parts fresh and fast, and decadent — on account of the aforementioned garlic-buttery breadcrumb topping, of course!
This is a can’t-miss, quick and easy side.
One Skillet Side Dish
Everyone knows oven space is at a premium on Thanksgiving. You’ve got a big ol’ bird taking up the majority of the real estate, plus there’s potatoes and gluten free stuffing of course. Enter Green Beans with Brown Butter Garlic-Sage Breadcrumbs, made entirely in one skillet.
I personally love my gluten free Green Bean Casserole but will admit this is a nice fresh alternative featuring fresh green beans which a touch of decadence from homemade breadcrumbs toasted in brown butter with sage and garlic.
This recipe makes enough for four people to have decent sized scoops on their plate, but feel free to double or triple if you’re feeding a crowd. Saute the crispy breadcrumb topping in a skillet then cook the green beans in the same pan — combine, and voila. A fabulous and delicious Thanksgiving side dish!
Start by tearing up 3 slices gluten-free bread OR 2 slices regular bread if you don’t need to eat gluten-free (GF bread is smaller than normal bread slices,) then add to the bowl of a food processor and pulse until you have coarse bread crumbs.
I always have a loaf or 7 of Canyon Bakehouse Mountain White Bread in the house, which is what I use.
The bread crumbs will shrink as they toast so don’t be worried if you have bigger pieces of crust for example. It will all even out in the end!
Next melt 3 Tablespoons butter in a large skillet over medium heat. When the butter starts to foam, swirl the skillet until the butter turns light golden brown, 2-3 minutes.
Add 1 clove pressed or minced garlic then saute for 30 seconds and then add the breadcrumbs plus 1 Tablespoon chopped fresh sage and a big pinch of salt.
Saute until the breadcrumbs turn golden brown and are highly crunchy, 10-12 minutes, then scrape onto a plate and set aside. Breadcrumbs = done!
Take it from me and stash the breadcrumbs out of sight. They are entirely too easy to nibble on!
Return the skillet to the heat then turn it up just a touch and add 1-1/2 Tablespoons extra virgin olive oil. Once the oil is hot add 12oz trimmed green beans, season with lots of salt and pepper, then saute until the green beans begin to blister, 5 minutes.
Add 2 Tablespoons water to the skillet then turn the heat back down to medium and place a lid on top. Saute with the lid on, shaking occasionally, until the green beans are al dente, another 5-7 minutes, then transfer to a serving platter.
Top the green beans with the breadcrumbs, or let everyone plate their own beans then pass the breadcrumbs so they can take as much or as little (emphasis on AS MUCH) as they want.
I know you’ll absolutely love this light and easy green bean dish this holiday season – enjoy!
Equipment
Ingredients
- 3 Tablespoons butter or vegan butter
- 1 clove garlic, pressed or minced
- 3 slices gluten-free bread, OR 2 slices regular bread if dish does not need to be GF
- 1 Tablespoon chopped fresh sage
- salt and pepper
- 1-1/2 Tablespoons extra virgin olive oil
- 12 oz trimmed green beans
- 2 Tablespoons water
Directions
- Tear bread into pieces then add to a food processor and pulse until you have coarse breadcrumbs (see photos in post). Set aside.
- Melt butter in a large, 12” skillet over medium heat. Once butter starts to foam, swirl the skillet until the butter turns golden brown, 2-3 minutes. Add garlic then saute for 30 seconds. Add breadcrumbs and fresh sage then season with salt and saute until breadcrumbs are crispy and browned, 10-12 minutes, stirring frequently. Transfer breadcrumbs to a plate then set aside.
- Return skillet to stove then turn heat up just a touch and add extra virgin olive oil. Add green beans, season with salt and pepper, then saute until the green beans begin to blister, 5 minutes. Add water then place a lid on top of the skillet, turn heat back down to medium, and then saute until green beans are tender, 5-7 minutes, shaking the skillet occasionally.
- Plate green beans then top with crunchy breadcrumbs and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Fabulous!
Love Love Love this and your website. Ate it for dinner and loved it so much ate the leftovers for breakfast the next day!
Super excited to make this for friends giving! Do you think I could save time and buy plain bread crumbs and then season?
Yay, so glad to hear it! I’d definitely stick with making your own for texture purposes. Store bought bread crumbs are ground fine, whereas the homemade ones are chunky and will get crunchy once sauteed in garlic butter. I hope you guys love the dish!
I made these tonight with 2 changes.
1) used frozen beans, since it’s winter in MN, and the fresh beans here are not good in the winter
2) I don’t have sage, and it’s not an herb I love, so I cut it out. But I added some dried chives
It was AMAZING!!! My kitchen still smells delicious, kind of like Thanksgiving stuffing :) I am saving this for any time I make green beans – THANK YOU!!
So, so glad you loved it, Laura!! Thanks for the tip about frozen green beans, too! :)
The recipe looks great and so does that cutie with the fox pj’s :)
Found you’re recipe from. Friends post on tumblr. Great recipe and the house smells so good from the butter and garlic. Now my kids are yelling for garlic bread..
HAHA, hope you all loved it, Michael!
Just made the bread crumbs and I am so glad I doubled the recipe because these are SOOO good!!! Thanks for yet again giving us such great recipes!
Wooohooo – isn’t it the best? So glad you enjoyed!
I am making this tomorrow, looks easy and delicious! Thank you!
Do you think the the breadcrumbs would store okay overnight?
These will actually be best the day of – you could toast them an hour or two before eating!
These look so good! I’m not in charge of sides for Thanksgiving, but I wish I was because I’m not a fan of traditional green bean casserole. I’m definitely pinning these to make soon!
And daylight savings time has really kicked my butt this time around. #officiallyold
Hope you love them, Erin! Happy Thanksgiving!! :)
For this recipe, roughly how many cups of the coarse breadcrumbs would you expect once run the bread through the food processor?
It’d be roughly 2 cups of fresh bread crumbs (maybe a touch more.)
I’m not the biggest fan of green bean casserole. Too goopy, beans are overbooked. The fried onions are its only saving race. These beans look so much more appetizing!
*overcooked
So glad to have gluten free options! This looks great