Green Beans and Mint with Crispy Browned Butter Panko and Tahini Maple Dressing

Once in a while, there's a veggie dish that makes me forget about everything else on my plate. This is that dish. There's really no point of me making anything to go with these; as long as it's in sight it's the only thing I'll ever want to eat. Overboard, you might think, but just wait till you try it.

The still slightly crisp beans are coated in a sweet, creamy, and nutty (but nut-free!) dressing. Panko, tossed in brown butter adds even more nutty flavor and just the right amount of crunch, and the sumac gives this dish a slight citrus note.

My absolute favorite part of these beans is the mint. There's not much in here but just enough that you're left for a minute wondering what the heck that awesome taste is. It manages to stand out and compliment the beans all at the same time.

Have you ever cooked with sumac before? Sumac is a spice common in Middle Eastern cooking. It comes as a dried reddish-purple powder and has citrusy flavor. Some well-stocked grocery stores will carry it as well as most Middle Eastern markets.

Also, try out sautéed green beans!

a close up of Green Beans with Tahini on a plate

Tahini Green Beans Recipe

These roasted tahini green beans are tossed with a tahini maple dressing, tart sumac and crispy brown butter panko.

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  • 1 ½ lb green beans, washed and trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon EACH: sea salt and pepper
  • 1 tablespoon butter
  • ¼ cup panko, gluten-free if needed
  • ¼ cup mint, thinly sliced
  • 1 teaspoon sumac

The Dressing

  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons apple cider vinegar
  • 1 small garlic clove, minced
  • 1 pinch sea salt
  • 2-3 teaspoons cold water


  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the beans on the baking sheet and toss them with the oil, salt, and pepper. Bake in the oven for 15 minutes, or until they are crisp and tender.
    1 ½ lb green beans, ¼ teaspoon EACH: sea salt and pepper, 1 tablespoon olive oil
    image for recipe instruction
  • While the beans are roasting, prepare the panko. Melt the butter in a small frying pan over medium heat. Continue to let it cook, without stirring, until it becomes golden brown, about 3 minutes. Remove the pan from the heat and stir in the panko.
    1 tablespoon butter, ¼ cup panko
    image for recipe instruction
  • In a small bowl, whisk the tahini, maple syrup, apple cider vinegar, garlic, and sea salt. Add the water, 1 teaspoon at a time, until it is pourable.
    2 tablespoons tahini, 1 tablespoon maple syrup, 1 ½ teaspoons apple cider vinegar, 1 small garlic clove, 2-3 teaspoons cold water, 1 pinch sea salt
    image for recipe instruction
  • Put the beans into a serving bowl then add the panko, mint, and sumac and toss everything together well.
    ¼ cup mint, 1 teaspoon sumac
    image for recipe instruction


Tahini is found in most grocery stores, near the peanut butter.
Serving: 1 serving = ⅙ of the recipe, Calories: 181kcal, Carbohydrates: 20g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 280mg, Potassium: 326mg, Fiber: 4g, Sugar: 10g, Vitamin A: 994IU, Vitamin C: 15mg, Calcium: 80mg, Iron: 2mg
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For more inspiration, check out all of our green bean recipes!