Garlic Parmesan Roasted Green Beans
I’m a huge fan of roasted vegetables, and these Garlic Parmesan Roasted Green Beans were a spectacular addition to our menu!
These Oven Roasted Green Beans have loads of flavor and are easy to make. Delicious for your holiday menus, but simple enough for a weeknight dinner.
Why You Must Make
- They’re easy to make with minimal ingredients.
- If you’ve roasted other vegetables, you know how the process concentrates the flavor.
- These can be made with fresh or frozen green beans!
Fresh green beans in the winter are hit or miss. Mainly miss. But when chatting with the produce guy at Whole Foods, he assured me that the packaged beans I was eyeing were wonderful. I nabbed up a pound and knew I’d add some roasted green beans to our menu.
- Make sure your vegetables are dry, so they roast instead of steam.
- Give them plenty of space so the hot air can circulate and roast all sides.
- Toss them lightly in olive oil. Too much oil will make them greasy.
- Season after they’re covered with oil so the salt, etc. will stick. Do not skip the salt.
- Give them a stir at least once to give exposure to the underside of the veggies.
- You’ll want to see some browned spots showing the vegetables have caramelized.
If you haven’t been roasting vegetables, it’s time to start experimenting. The picky hubby had snubbed cauliflower most of his life. That is until I started roasting florets with Parmesan and bread crumbs. He’s now a legitimate fan.
Roasting helps concentrate a vegetable’s natural sweetness, plus the high heat caramelizes them and creates irresistible crispy spots. I’ve roasted peppers, eggplant, broccoli, onions, Brussels sprouts, and more, but it was time to give green beans a shot.
How to Roast Green Beans
- Trim off the stem ends of your beans, wash, then let dry completely.
- Use a large-rimmed sheet pan or even two if you have a lot of vegetables.
- Spread them out into one layer. They need to be separated so they roast instead of steam and sweat. Roasting concentrates their flavor!
- Drizzle with olive oil and toss. Start slowly. You can always add more, but you don’t want them drenched in olive oil, just lightly coated.
- Add any seasonings and toss again.
- Roast at a high temperature and toss at least once during the roasting time.
- Pierce with a knife to check for doneness. It should insert easily when fully cooked.
Easy Roasted Beans
As with the other vegetables I’ve roasted, these green beans were a hit. Taking only slightly longer than steaming, the roasting process made for a much more memorable side dish. Browned spots indicated the delicious caramelization I spoke of, and the addition of salt, garlic powder, and grated Parm contributed even more flavor.
I kept plucking them off the baking sheet when they came out of the oven. Quality control, you know. The whole family gave these Parmesan Roasted Green Beans a thumbs up!
I plan to try these roasted beans with some defrosted frozen beans. The flavor of Trader Joe’s haricots verts, the skinny French-style green beans, is consistently spot-on. I have to admit being disappointed with the quality of many other frozen brands, but I need a way to add these garlicky gems to our menu more frequently.
If you use frozen beans, please drop a comment and let me know how that works. No matter if you use fresh or frozen, I hope you give these a try!
Frequently Asked Questions
If you start with older green beans, they can be tough and stringy. Picked past their prime, they will not be nearly as tasty as tender, young beans. Undercooking your beans will also make them tough.
To ensure your beans are not underdone or overdone, you’ll want to check them before you serve. The roasting time is for guidance, but the timing for thinner or thicker green beans may need adjustment.
Either pull one out and sample or pierce a few with a fork or the tip of a sharp knife to see if they’re tender.
Look for thin green beans without bulging seeds that are found in older beans. Check the color. They should be a bright, vibrant green without bruises, yellow or brown spots.
Fresh green beans should snap when bent in half.
Trim the stem end that was attached to the plant. The thinner tail end does not need to be removed.
You May Also Like:
- Easy Roasted Mushrooms with Rosemary and Garlic Recipe from Cookin’ Canuck
- Cinnamon Roasted Butternut Squash from Well Plated
- How to Roast Broccoli from Rachel Cooks
- Roasted Autumn Vegetables with Dijon Vinaigrette
- Roasted Asparagus with Balsamic Brown Butter
- More Side Dish Recipes
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- 1 ½ pounds fresh green beans, ends trimmed
- 1 shallot, minced
- 1 tablespoon olive oil
- ¼-½ teaspoon kosher salt
- ⅛-¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan
- Preheat oven to 425º.
- Place green beans and shallots on a rimmed sheet pan. Drizzle with olive oil, then sprinkle with salt, garlic powder, and pepper.
- Toss beans to coat evenly with oil and seasoning.
- Roast green beans for 15 minutes, then sprinkle with Parmesan. Return to oven and bake for 5 more minutes or until browned.
- Timing will vary depending on the thickness of your beans.
May use frozen green beans. Do not defrost before roasting. They may take a few more minutes of roasting time.
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Amount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 218mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 3g