I love creamy Parmesan Caesar dressing, which is why I put it on everything, including these Caesar green beans. They are perfectly crisp-tender, and the toasted lemon breadcrumbs take this dish over the top.
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Green beans, like my lemon pepper green beans and these green beans with pancetta, are a go-to side dish in our house. They pair well with everything from baked thin-sliced chicken breasts to BBQ bacon-wrapped shrimp.
I love green beans and Caesar salad, and these Caesar green beans celebrate my love of both.
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Why This Recipe Works
- The beans are roasted for a wonderful crisp-tender texture.
- The Caesar dressing is easy to make (without raw eggs) and explodes with a tangy, lemony flavor.
- Lemon breadcrumbs add crunch to every bite and take this dish to the next level.
- Use the extra dressing for other Caesar salad mash-ups, like Warm Brussels Sprouts Caesar salad and Buffalo Chicken Caesar salad.
Ingredient Notes
- Fresh green beans are a must here. We want the beans to retain a crisp-tender bite after roasting.
- Panko breadcrumbs are my go-to. The texture provides the perfect amount of crunch. Toss them with lemon zest for an incredible punch of flavor.
- Creamy Parmesan Caesar dressing is mayo-based with Dijon mustard, Worcestershire sauce, Parmesan cheese, anchovy paste (always optional!), garlic, and lemon juice.
- For a vegetarian option, omit the anchovy paste and use vegan Worcestershire sauce.
See the recipe card for complete instructions and ingredient amounts.
How to Make Caesar Green Beans
Step 1: Make the Caesar dressing. Add the ingredients to a food processor and blend until smooth. (You can also whisk the ingredients together in a small bowl.) This can be done ahead of time and keeps well for several days in the refrigerator. I love keeping this dressing on hand in my fridge.
Step 2: Roast the green beans. Add the beans to a sheet pan, tossing them with olive oil and seasoning with salt and pepper. Bake at 425℉ for 10 minutes or until the beans are crisp-tender. If you like your beans to have a softer texture, cook them for a few more minutes.
Step 3: Toast the breadcrumbs. Heat a skillet over medium heat with olive oil. Add the panko and stir to coat with the oil. Cook, stirring occasionally, until the panko is toasty brown. Remove from the heat and stir in the lemon zest.
Step 4: Plate and garnish. Transfer the beans to a serving platter. Top with dressing, breadcrumbs, and shaved Parmesan, if desired. Serve warm or at room temperature.
Serving Suggestions
This dish can be served warm or at room temperature.
- Add to a brunch spread with Mushroom and Brie Quiche, Breakfast Potatoes with Onions and Peppers, and Goat cheese salad.
- Serve as a side dish with cast-iron pork tenderloin, eggless meatloaf without breadcrumbs, or this Italian chicken cutlet recipe.
- Lighten up your Easter menu by swapping these beans for this heavier, cheesy, loaded green bean casserole.
Recipe FAQs
I don't recommend using canned beans in this recipe. They are too soft and will not provide the same texture as fresh beans, which will retain a crisp, tender bite when roasted.
For optimal flavor and texture, wait to roast the beans until ready to serve. However, the Caesar dressing can be made several days in advance and stored in the refrigerator. Leftovers should be refrigerated in an airtight container and eaten within 1-2 days.
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📖 Recipe Card
Caesar Green Beans
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Ingredients
Caesar dressing
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard (or brown mustard)
- 2 teaspoons anchovy paste (see notes)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice (½-1 lemon, zested (see notes))
- ⅓ cup shredded Parmesan cheese
- salt and black pepper (to taste)
Green beans
- 1 pound fresh green beans (trimmed)
- 2 tablespoons olive oil (divided)
- salt and black pepper (to taste)
- ⅓ cup panko breadcrumbs
- lemon zest (from above)
- ⅓ cup Caesar dressing (plus extra for serving, from above)
- Parmesan shavings (for garnish)
Instructions
- Preheat the oven to 425℉. Add the mayonnaise, mustard, anchovy paste, Worcestershire sauce, garlic, and lemon juice to the bowl of a food processor. Process until combined (alternatively, whisk the ingredients together in a bowl). Add the Parmesan cheese and process until combined. Season to taste with salt and pepper.1 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons anchovy paste, 2 teaspoons Worcestershire sauce, 1 teaspoon minced garlic, 2 tablespoons lemon juice, ⅓ cup shredded Parmesan cheese
- Toss the green beans with one tablespoon of oil on a half-sheet pan. Season with salt and pepper. Roast for 10 minutes until crisp-tender. For softer beans, cook for a few extra minutes.1 pound fresh green beans
- Heat the remaining one tablespoon of oil in a non-stick skillet over medium heat. Add the breadcrumbs, stir to coat, and cook, stirring occasionally, until golden brown. Remove from the heat and stir in the lemon zest.⅓ cup panko breadcrumbs, lemon zest
- Transfer the beans to a platter. Top with Caesar dressing, breadcrumbs, and Parmesan. Serving extra dressing on the side.⅓ cup Caesar dressing, Parmesan shavings
- Store extra dressing in the refrigerator for up to one week for use in other recipes.
Notes
- Zest the lemon before juicing. Use the juice in the dressing and reserve the zest to use in the breadcrumbs.
- The dressing can be made ahead of time, and it stores well in the refrigerator for several days. Yields 1½ cups of dressing.
- Anchovy paste is completely optional. If you have it on hand and love it, add it. Otherwise, it can be omitted. The dressing will still be delicious.
- To make this vegetarian, omit the anchovy paste and use vegan Worcestershire sauce.
- Use fresh beans for the best flavor and texture. For best results, roast the beans right before serving.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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