Roasted Green Beans With Garlic and Parmesan
These roasted green beans with garlic and parmesan are crispy, caramelized, and packed with savory flavor. A hot oven does all the heavy lifting, creating blistered beans topped with a golden parmesan crust that's utterly irresistible.Ready in under 30 minutes with just a handful of pantry staples, this easy side dish pairs beautifully with almost any main course.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Box grater or microplane
Ingredients
- 1 lb fresh green beans trimmed and dried
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic freshly minced
- 1/2 cup Parmesan cheese freshly grated
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper freshly cracked
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon lemon zest optional, for finishing
Instructions
- Preheat your oven to 425°F (220°C). Allow the oven to fully preheat before adding the beans to ensure proper roasting and caramelization.
- Wash the green beans and pat them completely dry with paper towels or a clean kitchen towel. Trim the stem ends and discard. Remove any surface moisture to prevent steaming in the oven.
- Place the dried green beans in a large mixing bowl. Drizzle with olive oil, then add the minced garlic, salt, and black pepper. Toss well until every bean is evenly coated.
- Spread the beans in a single layer on a large rimmed baking sheet. Make sure the beans are not overlapping or crowded, as this will cause steaming rather than roasting. Use two baking sheets if necessary.
- Roast in the preheated oven for 13 to 14 minutes, tossing once halfway through, until the beans are tender and beginning to blister and brown on the edges.
- Remove the pan from the oven and scatter the freshly grated Parmesan evenly over the beans. Return to the oven and roast for an additional 4 to 5 minutes, until the cheese is golden and lightly crisp.
- Remove from the oven and finish with red pepper flakes and lemon zest if desired. Serve immediately while the cheese is warm and melty.
Notes
For best results, always grate your Parmesan fresh from a block rather than using pre-shredded cheese. Dry the beans thoroughly before tossing to ensure crispy roasted edges. Do not overcrowd the pan. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat best in a 400°F oven for 5 to 7 minutes.