Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans
User Reviews
5
Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans
Description
The broccoli and green beans are prepared by trimming and cutting into florets and lengths, then combined on a baking sheet with olive oil, lemon juice, minced garlic, salt, pepper, and a portion of grated Parmesan. Roasting at 400°F initially cooks the vegetables until they begin to soften and brown on the edges.
After 20 minutes, grape tomatoes are added to the pan and the vegetables are mixed to ensure even cooking. Roasting continues for another 15 to 20 minutes until the broccoli is tender with crisp edges and the tomatoes soften to release moisture that mixes with the flavorful seasoning.
The dish is finished by sprinkling additional fresh Parmesan over the hot vegetables, which melts slightly and adds depth to the flavor. This sheet pan method creates a medley of textures from crisp-tender broccoli and beans to juicy tomatoes and a garlicky, cheesy coating. It can be served as a side dish alongside meat or as a vegetarian main course.
The simple seasoning and roasting technique highlight the fresh vegetable flavors and deliver a satisfying balance of taste and texture.
Ingredients
- 2 broccoli heads, stems removed and cut into florets
- 12 ounces green beans ends trimmed
- 1 cup grape tomatoes cherry tomatoes
- ⅓ cup Parmesan Cheese freshly grated, divided
- ¼ cup olive oil
- 1-2 tablespoons lemon juice freshly squeezed, half lemon
- 1 tablespoon garlic minced
- 1 pinch salt to season
- 1 pinch black pepper to season
Instructions
- Preheat the oven to 200°C | 400°F. Spray a baking sheet or tray with non stick cooking oil spray.
- Arrange the broccoli and green beans on the baking sheet.
- Top with ¼ cup of parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.
- Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes.
- After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).
- Top with the remaining 2 tablespoons of parmesan cheese and serve immediately!
Notes
- Consider adding a protein such as cooked meat to the sheet pan for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 6mg | 2% |
| Sodium | 251mg | 10% |
| Potassium | 1.248mg | 0% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 2.857IU | 0% |
| Vitamin C | 289mg | 321% |
| Calcium | 281mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
