Parmesan Roasted Green Beans

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Parmesan Roasted Green Beans from 101 Cooking For TwoDress up those green beans. Roasting always brings out the taste of veggies. Add some fresh grated Parmesan cheese and you have some easy side dish heaven.

I first saw this recipe as  a post on Pinterest (Budget Savvy Diva) and after some research found a Tyler Florence recipe on Food Network. So I somewhat combined the techniques…. I don’t “drizzle and the times disagreed.

Rating

A solid 4.

Notes:
Try to use beans that are about the same size. The skinny ones seemed to over cook and were a little dry.  I mentioned the disagreement in cooking time. Tyler 10-15 minutes and the other post at 15-20. Since I cooked on convection I went with 15 and it was just right. 20 would be too long.

Preheat oven to 400 convection. Clean and trim 1/4 # green beans per serving 8 oz since we are “cooking for two”. Try to use ones of constant size. The skinny ones with dry out.

In a medium bowl combine beans with 2 t olive oil. Mix well then add 1/4 t kosher salt and 1/8 t pepper and mix again.

Cover a baking sheet with parchment paper. Spread the beans evenly across the paper. Cover with 1/4 cup Parmesan cheese (fresh preferred).

Bake until browning some, 10-15 minutes.

Parmesan Roasted Green Beans
 
Prep time
Cook time
Total time
 
Dress up those green beans. Roasting always brings out the taste of veggies. Add some fresh grated Parmesan cheese and you have some easy side dish heaven.
Serves: 2 large servings
Ingredients
  • 8 oz green beans (4 oz per serving)
  • 2 t olive oil
  • ¼ t salt
  • ⅛ t pepper
  • ¼ cup Parmesan cheese grated (fresh preferred)
Instructions
  1. Preheat oven to 400 convection. Clean and trim ¼ # green beans per serving 8 oz since we are "cooking for two". Try to use ones of constant size. The skinny ones with dry out.
  2. In a medium bowl combine beans with 2 t olive oil. Mix well then add ¼ t kosher salt and ⅛ t pepper and mix again.
  3. Cover a baking sheet with parchment paper. Spread the beans evenly across the paper. Cover with ¼ cup Parmesan cheese (fresh preferred).
  4. Bake until browning some, 10-15 minutes.

Updated
January 27 2014

Comments

  1. says

    That sounds like a good way to shake up your veggies, roasting them always makes them better. 15 in a convection oven would be more like 20 in a standard, right?

  2. says

    I’m not sure there is always a straight conversion between the two. A lot is oven dependent I believe. I almost always use convection since I feel the heat is more even. If not using convection, I would add at least a few minutes to this recipe. Also if I’m not using convection, I usually add 10 to 25 degrees on the temp.

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