It’s remarkable how versatile oven-roasted hearty vegetables can be. In salads, as sides, making a quick lunch.
But I’ve only recently learned that green beans are a delicious veggie roasted, too. Roasting isn’t just for starchy tubers.
One reason I love doing green beans in the oven is that the seasoning stays on the beans and bakes in. The flavor doesn’t run off when I steam green beans on the stove.
They come out crisp-tender, and sometimes I add an extra five minutes in the oven to make sure they are done and not tough.
I’ve had them in a can (french cut, Italian flat, and whole cut) in green bean casserole, frozen and microwaved with butter, and more often than not just steamed in the microwave or on the stove with a little water.
I may never steam another bean after I realized green beans were great in the oven.
This recipe combines two of my favorite flavors that apply to nearly everything: garlic and parmesan.
And it’s a simple garlic powder but you can use minced garlic, or finely chop a head of garlic, or use garlic paste, or any combination of those. I added more parmesan AND a bit more garlic after these came out of the oven, because why not.
For the parmesan, that shaker cheese we all know and love works fine, but it does turn brown easily at the 400°F. It still tastes fine light brown but don’t let it get too dark. I recommend a nice shaved or shredded parm.
Like all foods, the better the quality, the better the meal.
But sometimes we use what we have on hand, and I’m calling for run-of-the-pantry garlic powder here and whatever parmesan you have around.
Step 1: Wash and dry the green beans.
This is a crucial step, even if those green beans came in a sealed bag.
Step 2: Trim the green beans
Step 3: Mix the toppings
Add the olive oil, cheese, garlic powder, salt and pepper to a large mixing bowl.
Step 4: Toss the green beans
Add the green beans to the bowl and toss them using tongs. Fully coat the green greens.
Step 5: Roast the green beans
Spread the green beans out in a single layer on a baking sheet. Roast the beans for 20 minutes.
Tips on preparing green beans
- Wash and dry the green beans before you start. Drying them is important because it makes cutting them safer.
- Take a moment to filter thru the green beans and throw out any moldy or shriveled ones. Also, toss the ones that have black spots on them.
- You can use a knife to cut the ends off of the green beans but you can also use some kitchen shears.
The bottom line
Sometimes I will turn the oven-roasted beans with tongs halfway through roasting.
I’ve noticed that if I use aluminum foil instead of parchment paper, the beans seem to get a better, more well-rounded char.
But parchment allows for a nonstick experience, and with parmesan cheese in the picture, you really want a nonstick surface or you may leave all of your parmesan on the pan!
We’ve been on a green bean kick. Want to see more? Check these out:
- Green Beans With Tomatoes
- How To Store Fresh Green Beans
- How To Freeze Green Beans
- How To Steam Green Beans In A Pan
- 1 lb fresh green beans
- 1 T olive oil
- 5 T grated parmesan cheese
- ½ t garlic powder
- ¼ t salt
- Pepper to taste
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Wash, trim and snap the green beans as needed.
- In a large bowl, mix the olive oil, cheese, garlic powder and a dash of salt and pepper.
- Add in the green beans and toss.
- Spread the green beans in a single layer on the baking sheet.
- Roast in the oven for 20 minutes.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 212mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 3g