Crispy Sautéed Green Beans with Pumpkin Seeds, Hemp Seeds & Lemon

These green beans are crispy on the outside and tender, but still have a bit crunch on the inside. Another idea for Thanksgiving dinner side dish.
Serves: 4


  • 1 lb. fresh green beans, cleaned and rinsed
  • 1 egg, lightly whisked
  • 1/2 cup whole wheat flour
  • 2 Tbsp. breadcrumbs
  • 1 Tbsp. ground Parmesan cheese
  • 1/2 tsp paprika
  • salt and freshly ground pepper
  • 3 tbsp. pumpkin seeds, toasted
  • 1 tbsp. hemp seeds
  • lemon zest from one lemon
  • 4 Tbsp. olive oil


In a deep plate, combine the flour, breadcrumbs, Parmesan cheese, paprika, salt and pepper. Dip the green beans in a beaten egg and then in flour mixture. Sauté breaded green beans (in small batches so you don’t crowd them) in heated olive oil until golden and crisp.

Place the cooked beans on a serving plate, top with pumpkin seeds and hemp seeds. Sprinkle with lemon zest and serve immediately.

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  • Reply
    Rosa's Yummy Yums
    November 26, 2013 at 2:11 pm

    A great idea and scrumptious combination! This is a terrific side dish.



  • Reply
    November 26, 2013 at 6:14 pm

    We don't celebrate Thanksgiving in Australia…we had no pilgrims or turkeys to speak of and having a bbq with witchetty grubs with our Aboriginal mates isn't quite on the same scale as what you guys do ;). Lovely recipe and thanks for the share 🙂

  • Reply
    Shibi Thomas
    November 26, 2013 at 7:40 pm

    That looks like a perfect side for Thanksgiving!! Loved the crunch in the beans with hemp & pumpkin seeds. Thanks!

  • Reply
    Eric Pepple
    November 26, 2013 at 9:16 pm

    That is a beautiful side, definitely a perfect side for Thanksgiving 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    Rebecca Subbiah
    November 26, 2013 at 9:22 pm

    now this is my kind of green beans

  • Reply
    Te de Ternura
    November 27, 2013 at 3:00 am

    Buen miércoles YELENA :)))

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