The most amazing way to cook fresh green beans – SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green beans are tender crisp.
You’ll love how these are crispy yet juicy, savoury and salty…. but the crowning glory is how the topping ends up like crunchy parmesan wafers!!!
SUPER SPEEDY ROASTED GREEN BEANS
These roasted green beans are so speedy to prepare and so darn tasty, you’ll be picking at them straight off the pan!
This is how this recipe goes down:
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Trim the ends of the green beans (see video for the way I do this);
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Pile on tray drizzle with oil, scatter with garlic, salt & pepper, toss;
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Line up on tray, squishing together. Sprinkle over breadcrumbs (panko is best!), parmesan, drizzle with oil, then roast 15 minutes or broil/grill for 8 minutes.
Yes it really is that quick!
THOSE PARMESAN WAFERS!
What you end up with is the ordinary made extraordinary. Unassuming green beans cooked to tender crisp (I don’t like mine floppy and soft) with a touch of caramelisation on the edges and crunchy parmesan / breadcrumb bits stuck all over the beans.
And every now and then, you will strike gold in the form of parmesan wafers.
Assuming someone hasn’t picked them all off the tray…
This is one of my golden nugget veggie recipes. I haven’t been holding onto it out of selfishness. It’s simply because it’s so speedy, it almost feels lazy to be posting this as a recipe!
But having recently prepared a Thanksgiving Recipes Index and realising how depressingly lacking my vegetable sides recipe collection is, I decided it was about time I started to share some of my everyday favourites.
And these Parmesan Roasted Green Beans are right at the top of the list. I make this frequently. With Green Beans, asparagus and broccolini, as well as carrots cut into batons. Basically, anything of similar shape – or cut to this sort of shape where you can line them up next to each other.
As for what to serve these with? Basically anything that’s non-Asian. Or have these as a meal in their own right. That’s what I’ve been doing lately! ~ Nagi x
JUST FOR SOME INSPIRATION….
A few ideas for things to serve with these roasted green beans:
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Crispy Garlic Chicken Thighs or Baked Chicken Breast*, or browse all Chicken recipes
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Any Roast ^
* Pop the beans in the oven for the last 15 minutes
^ Make these Roasted Green Beans while the roast is resting
WATCH HOW TO MAKE IT
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Parmesan Roasted Green Beans
Ingredients
- 500 g / 1 lb green beans , ends trimmed
- 2 tbsp olive oil , separated
- 2 garlic cloves , finely chopped
- 1/2 tsp each salt and pepper
- 1/3 cup panko breadcrumbs (Note 1)
- 1/3 cup grated parmesan (Note 2)
Instructions
- Preheat oven to 220C/425F OR the broiler/grill on high with the shelf about 30cm/12" from the heat source.
- Pile beans on a tray. Drizzle with 1 tbsp of the oil, garlic, salt and pepper. Toss.
- Line up on the tray, pushing the beans next to each other (I do 2 rows).
- Sprinkle with breadcrumbs then parmesan. Drizzle with remaining oil.
- Roast for 15 minutes or broil/grill for 8 minutes until the parmesan is golden.
- Use a spatula/egg flip to transfer beans to serving platter. Serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
At 5.30 pm on the dot, he comes trotting over with this in his mouth. Subtle reminder: it’s bone time!!!
Who knew beans could taste so good?! I also love using this exact recipe for baby broccolini when I’m feeling like funking good ol’ steamed veg up! Highly recommended!
These were delicious! I used gluten free panko bread crumbs and vegan Parmesan(allergies) and they were perfect!
Seriously the best green beans recipe ever, Nagi!!! It was easy and so delicious that my carnivore teen was snitching beans off everyone else’s plates!!
Thank you so much for sharing this recipe, Nagi!! I made these green beans for our Christmas Eve dinner, to go with steak, and they came out so yummy! I love roasted broccoli and cauliflower, but never thought of roasting green beans! This will be my go-to recipe! Merry Christmas to you and your family, thank you for your wonderful website.
I had the most satisfying no-waste dinner tonight! I used the leftover panko-parm mix from your chicken parmigiana recipe for these beans, and the leftover chicken parm sauce for my gnocchi 🙂 An amazingly delicious dinner yet again, courtesy of you Nagi. Thank-you!
Do you think it’s ok to use jarred minced garlic??
Thank you so much Nagi, so easy and so tasty. I served these as a side to your Epic Chunky Beef and Mushroom Pie. Keep up the great work!
Perfect Colette!! N x
Can you keep the leftovers in the fridge for next day or freeze ?
Yes 100% El – keep in the fridge. N x
Thanks for the prompt helpful reply as always Nagi!
Yum! Yum! And triple yum! Parmesan cheese makes everything heavenly 👼 Thanks for another winner, Nagi and Dozer x