Parmesan Roasted Green Beans
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 - 5
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Calories
158 kcal
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Course
Side Dish
Parmesan Roasted Green Beans
Description
The recipe calls for green beans trimmed and tossed with olive oil, finely chopped garlic, salt, and pepper. Arranged tightly on a baking tray, they are topped with panko breadcrumbs and grated Parmesan cheese, then drizzled with more olive oil. The beans roast at 425°F or under the broiler to achieve a crisp golden crust from the cheese and breadcrumbs.
This method creates green beans with a tender inside and a crunchy, savory exterior, enriched by the garlic and salty Parmesan. Using panko instead of regular breadcrumbs adds a distinct crunchiness. Serving the beans immediately preserves the texture.
Frozen beans can be used if thawed and dried properly. Store-bought grated Parmesan is convenient though grating fresh cheese requires adjusting quantity for volume. The side dish pairs well with various main courses as a flavorful vegetable option.
Ingredients
- 500 g green beans ends trimmed, 1 lb
- 2 tbsp olive oil , separated
- 2 garlic finely chopped, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup panko breadcrumbs (Note 1)
- 1/3 cup Parmesan Cheese Note 2, grated
Instructions
- Preheat oven to 220C/425F OR the broiler/grill on high with the shelf about 30cm/12" from the heat source.
- Pile beans on a tray. Drizzle with 1 tbsp of the oil, garlic, salt and pepper. Toss.
- Line up on the tray, pushing the beans next to each other (I do 2 rows).
- Sprinkle with breadcrumbs then parmesan. Drizzle with remaining oil.
- Roast for 15 minutes or broil/grill for 8 minutes until the parmesan is golden.
- Use a spatula/egg flip to transfer beans to serving platter. Serve immediately!
Notes
- Use larger panko breadcrumbs for a more noticeable crunchy texture, or make your own if preferred.
- Store-bought grated Parmesan works well; if freshly grating, double the quantity to match volume.
- Frozen green beans should be thawed, drained, and patted dry to prevent sogginess before roasting.
User Reviews
Overall Rating
5
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