Roasted Garlic Parmesan Green Beans

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Roasted Garlic Parmesan Green Beans

With lemon and toasted almonds, these roasted garlic parmesan green beans are a quick and easy vegetable side dish that’s zesty and fresh.

Prep Time5

Cook Time12

Total Time17

Course: Side Dish

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

2 tablespoons olive oil
1 lemon, juice and zest
3 garlic cloves, minced into a paste*
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound green beans, stem ends trimmed
1/4 cup grated parmesan cheese plus more for serving
1/3 cup toasted sliced almonds
1 tablespoon chopped parsley

Instructions

Preheat the oven to 425 degrees F.
In a large bowl, whisk the olive oil, lemon juice, garlic, salt and pepper.
Stir the green beans into the garlic-oil mixture until they are well coated.
Spread the green beans across a sheet pan into a single layer without overlapping. Leave the excess garlic-oil mixture in the bowl.
Roast for 10 minutes. Sprinkle with grated parmesan cheese and continue roasting for 2-3 minutes until the green beans are blistered and tender but still crisp.
On the sheet pan, toss the green beans with the almonds, parsley and lemon zest.
Put the green beans on a serving plate and sprinkle with additional parmesan as desired.

Notes

*To get the garlic into a paste, you can use a microplane or the small holes of a grater. Both tools will make it faster than than doing it with a knife.

Let leftovers cool to room temperature. Then transfer them to an airtight container, storing them up to 3 days in the fridge. Reheat 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 or with grains.

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