Low FODMAP Panko & Herb Green Beans
This low FODMAP recipe is one of those simple sides that always go well with any type of meal. Just a simple straightforward dish, but still of course very crispy and tasty.
As much as we love all the heavy, filling Thanksgiving dishes and all the turkey, sometimes its nice with something a bit lighter and fresher. That is exactly what this recipe is perfect for.
Method
This recipe is another one of those really simple ones that barely even needs actual instructions. It pretty much comes down to panko breadcrumbs*, a bit of oil to crisp them up and your favourite herbs. You could even throw in some parmesan or other cheese if you feel like it.
*Panko is used because according to the Monash FODMAP App it has less FODMAP contents compared to regular breadcrumbs, and because they bring a better crisp.
Simply just grab the frozen green beans and thaw them out in room temp beforehand for an extra crispy result. Toss them in some oil, cover in the herby breadcrumb and bake until its all nice and golden brown. Simple as that!
Are you looking for more Thanksgiving recipes?
We’ve put together a whole variety of low FODMAP Thanksgiving dishes to check out:
Low FODMAP Panko & Herb Green Beans
Ingredients
- 200 grams Green Beans Frozen
- 30 grams Panko Bread Crumbs
- 1 sprig Rosemary & Thyme
- 3 tbsp Garlic infused oil Or any other oil
- 1 pinch Salt & Pepper to taste
Instructions
- Place panko, salt/pepper in a bowl. Drizzle over 2 tbsp oil and give it a mix to make sure all the breadcrumbs are coated in oil.
- Finely chop the herbs and mix into the breadcrumb mixture
- Coat the green beans in 1 tbsp of oil and place in an oven proof dish.
- Pour the breadcrumb mixture over the green beans in the oven dish. Cook for about 20-25 minutes, or until the breadcrumbs are golden brown, in an oven heated to 200c
