Roasted Parmesan Green Beans. Where oh where (or what) does your garden grow? I sure hope it grows green beans, for many more reasons than this simple recipe. Have you ever eaten fresh green beans straight off the plant? Ah-mazing! They’re right up there with fresh snow peas and carrots as far as I’m concerned. But I digress. We’re talking about simple, juicy green beans that are honestly the easiest and best side dish for almost any meal, any time of year.
The most important part of this super easy side dish is fresh green beans. They should be firm and crisp and not have any spots on them. The second most important part is to not over cook them because they’ll turn flimsy if you do. We want a green bean that is still bright green, just starting to soften, but still has a little crunch to it when you take a bite. You can always stick them back in the oven for a couple more minutes if needed, better to take them out and test them early than late.
Serving:
This side dish is delicious with just about anything! We love to serve these green beans alongside chicken, fish or steak. Honestly, 4/4 of my kids would eat them straight off the sheet pan without anything else if given the opportunity.
These are perfect for a quick weeknight dinner side or even with Thanksgiving Dinner!
Roasted Parmesan Green Beans
Course: SidesCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutesIngredients
1 lb Green Beans
1 Tablespoon Olive Oil
1 Clove Garlic, crushed
Salt and Pepper
1/8 cup Parmesan, shredded
Directions
- Preheat oven to 375ºF.
- Rinse green beans and break or trim stems off.
- Place green beans on 11x17 baking sheet and drizzle with olive oil, sprinkle with salt and pepper and add crushed garlic. Toss it all together until beans are evenly coated. Arrange beans in single layer across sheet.
- Bake for 15 min.
- Sprinkle parmesan over top and bake for 5 min more.
