Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil (or avocado oil for a subtle twist)
- 3 cloves garlic, minced (feel free to add an extra clove if you love garlic like I do)
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- 1 teaspoon lemon zest (optional, adds a fresh brightness)
If you don’t have Parmesan on hand, Pecorino Romano or a sharp Asiago cheese works beautifully. And if you’re making this for a dairy-free crowd, nutritional yeast sprinkled at the end is a tasty substitute with a cheesy vibe.
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup—because let’s be real, messy counters are part of the process!
- Wash and thoroughly dry the green beans. This step is crucial for achieving that crispy texture. I’ve learned this the hard way after a soggy batch or two.
- In a large bowl, toss the green beans with olive oil, minced garlic, salt, and pepper until evenly coated. The olive oil helps the beans roast evenly and crisp up nicely.
- Spread the beans out in a single layer on the baking sheet. Crowding the pan leads to steaming rather than roasting, so give them some elbow room.
- Roast in the preheated oven for 12-15 minutes, shaking the pan or stirring once halfway through to ensure even cooking.
- When the beans are tender and the edges are golden and crispy, remove them from the oven. Immediately sprinkle the Parmesan cheese, crushed red pepper flakes, and lemon zest over the hot beans. Toss gently to combine.
- Serve warm. Be prepared for the first bite to make you smile. It’s that good.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Garlic Parmesan Roasted Green Beans, recipe, cooking, food
