Roasted Garlic Parmesan Green Beans

Why You’ll Love This Recipe

There is something so wonderful about a simple single vegetable side dish that delivers on taste, and these roasted greens do just that. Inspired by classic green beans almondine, this recipe is an oven-roasted version with lemon, garlic and toasted almonds. 

It’s the perfect way to include fresh green beans at Thanksgiving. I know I’m not the only one who says no thanks to green bean casserole. This green bean side is much lighter and healthier and it really showcases the vegetables. The melted parmesan adds a touch of creaminess and umami.

You can repurpose leftovers. I add them to an Italian chopped salad, or I toss them with cooked grains. You could use them in this green bean and white bean quinoa recipe. 

The Ingredients

This is what you need:

• Green beans: You can find trimmed green beans in packages at the grocery, but it is also easy to trim them if necessary. Just put the green beans in a row on a cutting board and slice off the stem ends with a sharp chef’s knife.
• Garlic: Roasting garlic tones down it’s flavor, so this recipe won’t turn out too garlicky. To avoid the burning the garlic, you have to finely mince it into a paste. I do this with a microplane or the fine holes of a grater. Please don’t substitute with garlic powder.
• Parmesan cheese: There are brands that make plant-based, dairy-free cheese if you need the recipe to be vegan.
• Almonds: Toast the sliced almonds on a baking sheet in a 350-degree F oven for 5-7 minutes. This will bring out their fantastic nutty flavor. 
• Lemon: I use the juice in the marinade, and I toss the zest with cheese, nuts, fresh herbs and roasted green beans. 
• Parsley: I use chopped parsley for herbs in this recipe. If you like onion flavor, you can also include minced chives.
• Olive oil: Use extra-virgin olive oil for the best flavor.
• Kosher salad and black pepper season the raw green beans before roasting.

How To Make These Roasted Garlic Parmesan Green Beans

Preheat the oven to 425 degrees F.

1. Make the marinade. Whisk the oil, lemon juice, garlic, salt and pepper in a bowl big enough for the green beans.

2. Stir the green beans into the garlic-oil mixture.

3. Put the green beans on a rimmed baking sheet. They should be in a single layer without overlapping. Leave the extra garlic-oil mixture in the bottom of the bowl.

4. Roast the green beans. Give them 10 minutes before scattering grated parmesan on top. Continue roasting for 2-3 minutes. The cheese will melt, and the green beans should be tender, but still crisp with some brown spots.

5. Toss the green beans with almonds, parsley and lemon zest. I do this on the sheet pan, so I don’t have wash another bowl. Then I spoon the green beans in a serving dish and garnish with additional Parmesan. 

Serving

These roasted green beans are great with spring, summer and fall dinners with Mediterranean flavors. They go really well with proteins like roasted chicken, salmon or steak. As mentioned, they are wonderful for holidays such as Thanksgiving, Christmas or Easter and work with my go-to roasted turkey breast recipe. 

Leftovers & Storage

This green bean side dish is best served warm. If you do have leftovers, let them cool to room temperature. Then transfer them to an airtight container saving them up to 3 days in the fridge. You can reheat them in a 350-degree F oven.

You can repurpose the leftovers in egg dishes like frittatas, scrambles and omelettes. Chop them into bite-sized pieces, so they warm quickly in the skillet with a little oil before you add eggs. I also like eating them cold in salads.