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Roasted Parmesan Green Beans
Ben Carraoli

Roasted Parmesan Green Beans Recipe

I just found my new favorite way to make vegetables, and I had to share it. These Roasted Parmesan Green Beans are unbelievably delicious, turning a simple side dish into the star of the plate.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh green beans: It's best to use fresh green beans for this recipe. They roast beautifully and have the perfect snap while frozen or canned versions release too much water and can become mushy.
  • 2 TBSP olive oil: This helps the seasonings and cheese stick to the beans and ensures they get a nice even roast in the oven.
  • 2 TBSP grated Parmesan cheese: For the best results use freshly grated Parmesan. It melts better and sticks to the green beans more effectively than pre-shredded varieties.
  • 2 TBSP Panko bread crumbs: Panko bread crumbs provide a superior crunch that holds up well during roasting making them a better choice than traditional bread crumbs.
  • 1/2 tsp salt: Just enough to enhance all the other flavors in the dish.
  • 1/4 tsp garlic powder: This adds a savory aromatic flavor that pairs perfectly with the Parmesan cheese.

Method
 

  1. First, preheat your oven to 400°F (200°C). This high heat is essential for roasting the green beans properly, making them tender on the inside and slightly crispy on the outside.
  2. While the oven is heating up, you can prepare your baking sheet by lining it with parchment paper.
  3. Wash your fresh green beans and pat them completely dry. It’s important to remove as much moisture as possible, as this helps them roast rather than steam.
  4. You can trim the stem ends if you prefer, but it’s a matter of personal preference.
  5. In a large mixing bowl, combine the dry green beans, olive oil, grated Parmesan cheese, Panko bread crumbs, salt, and garlic powder.
  6. Use your hands or a pair of tongs to toss everything together until the green beans are evenly coated. Make sure every bean has a light layer of the cheesy breadcrumb mixture.
  7. Spread the coated green beans in a single, even layer on your prepared baking sheet. It’s important not to overcrowd the pan, as this will cause the beans to steam and prevent them from getting crispy.
  8. Roast for 15-20 minutes, stirring them halfway through the cooking time to ensure they cook evenly.
  9. The green beans are done when they are tender and the Parmesan coating is golden brown and crispy. You can test one to see if it has reached your desired level of tenderness.
  10. Once they are ready, remove them from the oven, transfer them to a serving platter, and serve them immediately while they are still warm and crunchy.

Notes

  • I can't stress this enough: dry the green beans thoroughly after washing. I usually spread them on a clean kitchen towel and pat them dry. This step is crucial for achieving that perfect crispy texture.
  • Don’t be shy with the Parmesan. After I pull the beans from the oven, I always add another light sprinkle of freshly grated Parmesan cheese. It adds an extra pop of salty, cheesy goodness right before serving.
  • If you have an air fryer, you can make these in it! I’ve tried it at 375°F for about 10-12 minutes, shaking the basket halfway through. They come out extra crispy this way.
  • For an even more complex flavor, I sometimes add a teaspoon of Italian seasoning or a pinch of dried oregano to the breadcrumb mixture. It complements the garlic and Parmesan beautifully.