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.
I first saw this recipe on Pinterest and after some research found a Tyler Florence recipe on Food Network.
Rating
A solid 4.
Notes:
Try to use beans that are about the same size. The skinny ones seemed to cook over 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.
| Servings | Prep Time |
| 2 large servings | 10 minutes |
| Cook Time |
| 15 minutes |
|
|
| 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.
|
- 8 oz green beans 4 oz per serving
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup Parmesan cheese grated fresh preferred
- 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.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 7, 2016
Elecia
Scrumptious!!!
DrDan
Thanks,
Dan
Toni
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
An easy cook and a solid 4…. I agree
Thanks for the note and rating.
DrDan
Lisa Hutt
I do this quite often with both green beans and asparagus, never thought to add Parmesan cheese though, great recipe, thanks!
Dr Dan
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
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?