What if I told you I have a vegetable recipe that your family will gobble up as fast as they snarf down French fries? What if I also told you making it was silly easy, but it sounded sort of fancy? (Y’all know that’s my favorite kind of recipe.)
Well, Parmesan Roasted Green Beans are all that and more. They are equally at home with burgers and filet mignon. You can eat them off the good china using the family silver, or you can dunk them in ranch dressing and eat them with your fingers. They really are that versatile.
I think I’ve shared before that when my daughters were small I shamelessly resorted to sneakiness and trickery to get them to eat their vegetables. I wish I’d known this recipe then. These are so good no sneaking is required! Parmesan Roasted Green Beans are now the way we want our fresh green beans almost all the time. (Well, we’re also pretty fond of Roasted Green Beans with Blue Cheese, Pecans, and Bacon, but that’s another post.)
Today I happen to have some beautiful green beans straight out of my parents’ garden, but you can find lovely fresh green beans in your produce section, either loose or in those microwave steam-able bags. All will produce delicious results.
Parmesan Roasted Green Beans are fantastic hot right out of the oven, and they’re good at room temperature, too. (Seriously, put out a platter of them at your next party with a bowl of ranch or Caesar dressing and watch them disappear.) If you have any left over, store them in your refrigerator for three or four days. Cold, they’re good additions to salads. If you’d prefer to reheat them, you can zap them briefly in your microwave, or reheat them on a sheet pan in a 400° oven for five minutes or so.
Eat your yummy vegetables!
Parmesan Roasted Green Beans
Ingredients
- 1 lb. fresh green beans, washed, patted dry, and trimmed if needed
- olive oil to taste
- salt and pepper to taste
- ½ cup grated parmesan cheese or to taste
Instructions
- Preheat oven to 400°. Cover a sheet pan with foil or parchment paper
- Put green beans in a bowl. Drizzle with enough olive oil to lightly coat all the beans. Season with salt and pepper. Sprinkle with the parmesan cheese and toss well.
- Spread the beans in a single layer on the sheet pan. A little space between the beans is a good thing! Roast in the oven for about 20 minutes or until the beans are somewhat shriveled and the parmesan is browning. You'll need to check them. The exact cooking time will vary based on the relative water content of your beans, which is unpredictable.
These go really well with a glass of white wine, even if you decide to skip dipping them in dressing.