Garlic Parmesan Roasted Green Beans (Easy 20-Minute Side!)

Ingredients

• 1 pound fresh green beans, trimmed
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh parsley, optional
• Extra Parmesan, for serving

Instructions

• Preheat the oven to 425°F and line a large sheet pan with parchment paper for exceptionally lazy cleanup.
• Pat the green beans completely dry. Water creates steam, and steam is the enemy of those fabulous little roasted edges we’re after.
• Add the green beans to the sheet pan and toss with the olive oil, garlic, salt, pepper and garlic powder.
• Spread the beans into a single layer. Give them some breathing room! A giant pile of beans will steam itself into submission instead of roasting.
• Sprinkle the Parmesan evenly over the beans.
• Roast for 12–15 minutes, tossing once about halfway through, until the green beans are tender but still have a little bite and are blistered and browned in spots.
• Give them a tiny squeeze of fresh lemon juice while they’re still hot.
• Finish with parsley and another shower of Parmesan because we have yet to encounter a situation made worse by a little more freshly grated cheese 😉
• Serve immediately while those roasted edges are still doing their thing!

Variations

• Use fresh green beans. Frozen beans contain considerably more water and tend to steam before they roast. They’re wonderful for plenty of things. This just isn’t their big night.
  Dry them well! This tiny step makes a surprisingly big difference when you’re trying to get browned, blistered edges.
  Don’t crowd the pan. Use a large sheet pan and spread the beans out. If they’re piled on top of each other, you’re basically giving them a group sauna.
  Fresh Parmesan is worth it. It melts and browns better than the shelf-stable powdered stuff, and those crispy little Parmesan bits stuck to the pan are arguably the cook’s tax 😉 Here is why you should never use pre-shredded cheese!
  Watch the garlic. Finely minced garlic can brown quickly at 425°F. Tossing it thoroughly with the olive oil helps protect it while everything roasts.
  Like them softer? Give them another 2–3 minutes. Prefer a little snap? Start checking around 11–12 minutes.
  Add some heat! Toss in a pinch of red pepper flakes before roasting.
  Make them lemonier. Add a little lemon zest along with the juice after roasting for a brighter version.
  Want something ridiculous? Add crumbled bacon at the end. We started with green vegetables, so presumably this still counts 😉
  Holiday version! Add toasted sliced almonds or chopped pecans right before serving. Suddenly our 20-minute green beans have put on their Christmas clothes.

These Garlic Parmesan Roasted Green Beans would be fabulous alongside our fast and easy Hot Honey Salmon. Sweet-spicy salmon + garlicky Parmesan vegetables gives us a complete dinner without anyone having to think particularly hard about it!

They’re also an easy side for French Onion Chicken, Honey Garlic Pork Chops or Crispy Oven Baked Boneless Chicken Thighs. And if we’re building a holiday plate, add our Brown Butter Parmesan Mashed Potatoes and prepare to become considerably less interested in whatever else is being served 😉

They’re also excellent alongside Honey Garlic Pork Chops, Garlic Butter Steak Bites or our Hot Honey Salmon.

In the mood to pair them with some easy comfort food? They are also are a great pair with this Creamy Garlic Parmesan Pasta, these Ultra-Crispy Oven Baked Boneless Chicken Thighs and this delightfully easy Cheesy Baked Macaroni with Beef!

Want an easy and delicious dessert to make with dinner? Try our Easy Strawberry Shortcake recipe that’s ready to go in minutes, or our viral Magnolia Bakery Banana Pudding Copy Cat recipe – it’s creamy, no-bake and ALWAYS a hit!