Roasted Green Beans with Garlic and Parmesan
A one-pound batch of oven-blistered beans with a light quarter-cup Parmesan finish. Garlic is added during the final brief roast.
Ingredients
Green Beans
- 1 pound fresh green beans trimmed
- 1 1/2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese finely grated
- 1 pinch red pepper flakes optional
- Lemon wedges optional, for serving
Instructions
Roast and Finish
- Preheat oven to 425°F. Trim and thoroughly dry green beans, then toss with 1 tablespoon olive oil, salt, and black pepper.
- Spread in one layer on a large rimmed sheet. Roast at 425°F for 12–15 minutes, turning halfway, until lightly blistered and nearly tender.
- Mix garlic with the remaining 1/2 tablespoon olive oil and toss through the beans. Add all 1/4 cup Parmesan and optional red pepper flakes, then roast 2–3 minutes until fragrant and the cheese softens.
- Divide into 4 side portions and serve with optional lemon wedges.
Notes
- Chill leftover beans within 2 hours and use within 3–4 days.
- Reheat spread out to 165°F; expect a softer texture.