I’m a huge fan of roasted vegetables, and these Garlic Parmesan Roasted Green Beans were a spectacular addition to our menu!
Garlic Parmesan Roasted 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.
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.
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 Garlic 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!
How to Roast Vegetables
- 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.
More Roasted Vegetables You’ll Love:
- Easy Roasted Mushrooms with Rosemary and Garlic Recipe from Cookin’ Canuck
- Cinnamon Roasted Butternut Squash from Well Plated
- Roasted Autumn Vegetables with Dijon Vinaigrette
- How to Roast Broccoli from Rachel Cooks
- Roasted Asparagus with Balsamic Brown Butter
- More Side Dish Recipes
- 1 1/2 pounds fresh green beans, ends trimmed
- 1 shallot, minced
- 1 tablespoon olive oil
- 1/4-1/2 teaspoon kosher salt
- 1/8-1/4 teaspoon garlic powder
- 1/4 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 5 more minutes or until browned. Timing will vary depending on the thickness of your beans.
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Amount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 218mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 3g