Baked Parmesan green beans are delicious and tender—an easy side dish for any meal. Learn to pick the best beans and bake them with this easy recipe.
Ingredients
Green beans—fresh
Olive oil
Parmesan cheese—fresh grated
Pantry ingredients—kosher salt, black pepper, garlic powder
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We all need a collection of easy, dependable vegetable side dish recipes that deliver dependable, great taste every time. Add this one to the collection.
This baked Parmesan green beans recipe is easy to make with simple step-by-step photo instructions. They are a great way to get more fresh vegetables into your diet—even picky kids will love them.
This is inspired by Tyler Florence's recipe from Food Network. I have decreased the size to "cooking for two," simplified the technique, used more standard-size beans, and added more detailed instructions.
For other bean recipes, see Green Beans with Bacon, Green Beans with Toasted Almonds, and Green Bean Casserole Without Soup.
👨🍳How to cook Parmesan Green Beans
- Clean and trim fresh green beans, coat beans with olive oil, then add kosher salt, pepper, and garlic powder.
- Spread the beans evenly on a parchment-covered baking tray and sprinkle with grated Parmesan cheese.
- Roast at 375° for about 10-15 minutes until the cheese melts, with some browning and tender.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
🛒How to buy the best fresh green beans
This is a fresh green bean recipe and not for frozen beans. So, let's learn how to find the best fresh beans.
- While reasonable fresh green beans are available year-round, the peak season is June through September, and local fresh will be best.
- Fresh off the vine is the best or at the farmer’s market. Use the store produce department if you must.
- Look for beans that are firm and have a vibrant green color.
- Try to avoid bigger beans with swelling around the seeds.
- Try to buy beans that are about the same size. The skinny ones seemed to over cook and were a little dry.
Serving
Serve hot out of the oven. These beans go well with Pan Seared Filet Mignon, Pan Seared Oven Baked Chicken Breasts, or Seared and Baked Roasted Pork Tenderloin,
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What to do with leftovers
While leftovers will never be as good as freshly cooked, leftovers happen. Seal tightly in an airtight container and refrigerate for 3 days. They may be frozen for 2-3 months.
Reheat uncovered in the oven or an air fryer.
❓FAQs
No, blanching is not needed. Baking in the oven will cook them.
In addition to salt, black pepper, and garlic powder, other tastes that work well are onion powder, basil, oregano, or thyme.
Spice mixes like Cajan seasoning or lemon pepper also work well.
Fresh ingredients like onion and garlic must have time to cook in the recipe or be cooked before adding.
Things like almonds, other hard cheese, bacon, or panko bread crumbs can add a lot of flavor to green bean dishes.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 375° convection or 400° conventional. Clean and trim ½ pound of green beans. Try to use medium-sized beans of consistent size — the skinny ones will dry out, and the big ones will not be tender.
In a medium bowl, combine beans with 2 teaspoons of olive oil. Mix to coat, then add ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ⅛ teaspoon garlic powder—mix again.
Cover a baking sheet with parchment paper. Spread the beans evenly across the paper. Sprinkle with ¼ cup Parmesan cheese (fresh preferred).
Roast at 375° for about 10-15 minutes until the cheese melts, with some browning and tender.
📖The Recipe Card with Step-by-Step Instructions
Baked Parmesan Green Beans
Ingredients
- 8 oz green beans
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- ⅛ teaspoon pepper
- ¼ cup Parmesan cheese - grated fresh preferred
Step-by-Step Instructions
- Preheat oven to 375° convection or 400° conventional. Clean and trim ½ pound of green beans. Try to use medium-size beans of consistent size — the skinny ones will dry out, and the big ones will not be tender.
- In a medium bowl, combine beans with 2 teaspoons of olive oil. Mix to coat, then add ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ⅛ teaspoon garlic powder—mix again.
- Cover a baking sheet with parchment paper. Spread the beans evenly across the paper. Sprinkle with ¼ cup Parmesan cheese (fresh preferred).
- Roast at 375° for about 10-15 minutes until the cheese melts, with some browning and tender.
Recipe Notes
Pro Tips
- This an easy recipe to double, and still use a half-sheet pan.
- Use a tray with parchment paper to prevent sticking.
- Look for green beans that are firm and have a vibrant green color. Try to avoid bigger beans with swelling around the seeds. Try to use beans of about the same size.
- The better the Parmesan, the better the taste.
- Ovens and beans can vary some. Go by color.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published July 8, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Elecia says
Scrumptious!!!
DrDan says
Thanks,
Dan
Toni says
Definitely a 4. My usual green bean parmesan recipe included blanching the beans, then sautéing in a skillet with onions and basil with a final step of adding the parmesan. We didn't miss the onions or basil with the flavor imbued by the roasting. This saved prep time AND reduced cleanup.
DrDan says
An easy cook and a solid 4.... I agree
Thanks for the note and rating.
DrDan
Lisa Hutt says
I do this quite often with both green beans and asparagus, never thought to add Parmesan cheese though, great recipe, thanks!
Dr Dan 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.
Chris 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?