Parmesan roasted green beans are a delicious recipe that is a great easy side dish for any meal. Just follow these simple step by step photo instructions.
We all need a collection of easy, dependable side dishes that can deliver dependable, great taste every time. Add this one to the collection.
My Rating
A solid 4.
Pro Tips: Recipe Notes for Parmesan Roasted Green Beans
This is a Tyler Florence recipe from Food Network. I have decreased the size (this is “cooking for two”) and have simplified the technique a bit along with more detailed instruction.
The Green Beans
This is a fresh green bean recipe and not for frozen beans.
How to Pick Out Fresh Green Beans
While reasonable fresh green beans are available year-round, the peak season is June through September, and local fresh will be best.
Of course, fresh off the vine is the best or farmer’s market. Use the store produce department if you must.
Specifically, 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 that are about the same size. The skinny ones seemed to cook over and were a little dry.
The Other Ingredients
Good quality olive oil and Parmesan cheese are highly recommended. Then a little salt and pepper. You can add a bit of garlic powder if you want.
Other Suggested Recipes
Green Beans with Toasted Almonds
Sauteed Green Beans and Tomatoes
Green Bean Casserole Without Soup
Preheat oven to 375 degrees convection or 400 degrees conventional. Clean and trim 1/2 pound of green beans. Try to use beans of constant size — the skinny ones with dry out.
In a medium bowl, combine beans with 2 teaspoons of olive oil. Mix well, then add 1/4 teaspoon kosher salt and 1/8 teaspoon 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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Parmesan Roasted Green Beans
Ingredients
- 8 oz green beans
- 2 teaspoons olive oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon pepper
- 1/4 cup Parmesan cheese - grated fresh preferred
- ⅛ teaspoon garlic powder - optional
Instructions
- Preheat oven to 375 degrees convection or 400 degrees conventional. Clean and trim 1/2 pound of green beans. Try to use beans of constant size. The skinny ones with dry out.
- In a medium bowl combine beans with 2 teaspoon olive oil. Mix well then add 1/4 teaspoon kosher salt and 1/8 teaspoon 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.
Recipe Notes
Pro Tips
- Use a tray with parchment paper to prevent sticking.
- This is easy to adjust to the amount you need.
- Look for green beans that are firm and have a vibrant green color. Try to avoid bigger beans with swelling around the seeds. Also, about the same size.
- The better the Parmesan, the better the taste.
- The garlic powder is optional but required at our house.
- Ovens and beans can vary some. Go by color.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.
Originally Published July 8, 2012. Updated with expanded information and options along with refreshed photos.
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?