Parmesan Roasted Green Beans Recipe

I reveal one small ingredient swap that makes Parmesan Green Beans come together in under 30 minutes on a single sheet pan.

I can’t get over how a simple dish like Parmesan Green Beans keeps sneaking into my dinner rotation. I love the bright snap of fresh green beans with finely grated Parmesan cheese, the combo somehow feels both indulgent and not over the top.

There’s a crunchy surprise and a salty edge that makes you keep nibbling, like you weren’t supposed to. It’s the kind of side that makes people ask what you did different, even when you didn’t try that hard.

I swear it changes the whole meal, and every time I serve it someone ends up going back for more.

Ingredients

• Fresh green beans bring fiber, vitamins and a crisp bite, theyre low in calories.
• Grated Parmesan gives savory, nutty flavor, adds some protein and tasty, salty punch.
• A little olive oil keeps beans tender, adds healthy fats, rich mouthfeel and gloss.
• Minced garlic adds pungent warmth and depth, not sweet but very aromatic.
• Bright lemon zest gives a pop of acidity and freshness, wakes everything up.
• Panko brings crunchy texture, more carbs and crisp contrast to soft beans.
• Red pepper flakes add heat and kick, use sparingly if you dont like spice.
• Chopped parsley adds fresh herb flavor, little calories and bright green color.

Ingredient Quantities

• 1 pound (450 g) fresh green beans ends trimmed
• 1 to 2 tablespoons extra virgin olive oil
• 1/3 cup (30 g) finely grated Parmesan cheese plus extra for serving
• 2 cloves garlic minced
• 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest or 1/2 lemon zested optional
• 1/4 cup (25 g) panko breadcrumbs optional for crunch
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons chopped fresh parsley optional for garnish

How to Make this

1. Preheat oven to 425 F (220 C) and line a rimmed baking sheet with parchment or foil, this helps with cleanup and keeps the beans from sticking.

2. Rinse and trim 1 pound green beans, then dry them well so they roast instead of steam.

3. In a large bowl toss the beans with 1 to 2 tablespoons extra virgin olive oil, 2 cloves minced garlic, 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt), 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.

4. Add 1/3 cup finely grated Parmesan (reserve a little for serving if you like) and toss again so the cheese and oil coat the beans.

5. Spread the beans in a single layer on the prepared sheet, dont pile them up or theyll steam not roast.

6. Roast for 12 to 16 minutes, shaking or tossing once halfway through, until theyre tender and edges are lightly browned; thinner beans need less time so start checking at 10 minutes.

7. If using panko, toast 1/4 cup in a small skillet with a teaspoon of oil over medium heat until golden, about 2 to 4 minutes, stirring so it doesnt burn. Remove from heat.

8. Transfer beans to a serving dish, sprinkle with toasted panko, extra Parmesan, 1 teaspoon lemon zest or the zest of 1/2 lemon if using, and 2 tablespoons chopped fresh parsley. Serve hot, and enjoy.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil (keeps beans from sticking)
2. Large mixing bowl for tossing the beans, dont skimp on drying them
3. Chef knife and cutting board to trim ends and zest the lemon
4. Microplane or fine grater for Parmesan and lemon zest
5. Measuring spoons and a tablespoon for oil, salt and seasonings
6. Kitchen tongs or a spatula to spread and flip the beans
7. Small skillet for toasting the panko crumbs
8. Oven mitts or potholders plus a serving dish for plating up

FAQ

Parmesan Roasted Green Beans Recipe Substitutions and Variations

• Green beans: asparagus spears (trim and roast same time, maybe cut thicker stalks in half), broccolini or tenderstem broccoli (cut to similar size), or sugar snap peas (watch roast time, they brown quicker).
• Parmesan cheese: Pecorino Romano (same amount but it’s saltier so taste before adding salt), Grana Padano or Asiago for a similar nutty flavor, or nutritional yeast if you want a vegan, cheesy note (use 3 to 4 tablespoons).
• Panko breadcrumbs: toasted chopped almonds or walnuts for crunch, gluten free breadcrumbs or crushed cornflakes if avoiding gluten, or extra grated Parmesan instead for more cheesy crust.
• Extra virgin olive oil: avocado oil or grapeseed oil for a higher smoke point, melted butter or ghee for richer flavor (use a little less if using butter), or a light vegetable oil if that’s all you got.

Pro Tips

1) Dry the beans like crazy before roasting, use a salad spinner or pat them with towels, otherwise theyll steam not brown. For an extra sear preheat the empty baking sheet in the oven for a few minutes then carefully spread the beans on the hot sheet so they start to blister right away.

2) Dont crowd the pan, give each bean some space. If you have a lot split them between two pans so they roast instead of steam. Thinner beans cook way faster so start checking at 10 minutes.

3) Reserve some Parmesan and the lemon zest to add after roasting so the cheese doesnt burn and the lemon stays bright. Toss the minced garlic with the oil first so it wont scorch, or stir it in halfway through the roast if you want a milder garlic flavor.

4) For crunchy topping toast the panko in a skillet with a splash of oil and a pinch of salt until golden, or spread it on a small sheet and flash it in the oven for 2 to 3 minutes. Finish with a quick squeeze of lemon when serving to wake up the whole dish.