Maple Green Beans With Parmesan Panko

• 1 Tablespoon Olive Oil, Divided
• 1/2 cups Panko Breadcrumbs (gluten-free)
• 1/3 cups Parmigiano-Reggiano, Grated
• 2 cloves Garlic, Pressed
• Salt And Pepper, to taste
• 1-1/2 pound Fresh Green Beans, Trimmed
• 1 Tablespoon Maple Syrup
• 1/2 cups Fresh Cranberries, Whole

1. Preheat oven to 425u0b0F. Set aside a medium size sheet pan.
2. Heat 1/2 tablespoon olive oil in a large skillet. When hot, add panko and stir for about 3-4 minutes, or until it starts to toast. Add cheese, stirring in until panko is golden brown. Remove from skillet and set aside.
3. In the same skillet, add remaining 1/2 tablespoon olive oil. When oil is hot, add garlic and green beans. Season with salt and pepper to taste. Toss green beans for 2-3 minutes to absorb the flavors, then turn heat off. Add maple, making sure the green beans are coated evenly.
4. Transfer to a sheet pan. Add cranberries and give it a little mix. Bake for 12 minutes, giving it a quick stir halfway through.
5. Transfer to a serving dish, top with toasted panko and serve.

olive oil, breadcrumbs, garlic, salt, green beans, maple syrup, fresh cranberries

Taken from tastykitchen.com/recipes/holidays/maple-green-beans-with-parmesan-panko/ (may not work)