Ingredients
Scale
- 1 pound fresh green beans, trimmed and washed
- 2 tablespoons extra virgin olive oil
- 3/4 cup freshly grated Parmesan cheese (use good quality for best flavor)
- 3 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional, for a bright finish)
- 1 tablespoon toasted pine nuts or slivered almonds (optional, for extra crunch)
If you’re short on Parmesan, Pecorino Romano is a great substitute with a bit more tang. And for a dairy-free twist, nutritional yeast sprinkled at the end can mimic that cheesy flavor beautifully.
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- In a large mixing bowl, toss the trimmed green beans with olive oil, minced garlic, sea salt, and black pepper until evenly coated. This step always reminds me of helping Mama Lou in the kitchen, carefully massaging the beans so they soak up every bit of flavor.
- Spread the green beans out in a single layer on the baking sheet. Crowding them will cause them to steam rather than roast, and we want that beautiful caramelization.
- Roast for about 15 minutes, shaking the pan halfway through to ensure even cooking. You’ll know they’re ready when the beans are tender but still have a slight snap, and you see golden spots beginning to form on the edges.
- Remove the pan from the oven and immediately sprinkle the grated Parmesan evenly over the beans. Return to the oven for another 3-5 minutes—just enough for the cheese to melt and turn lightly golden but not burn.
- If using, remove from the oven and sprinkle lemon zest and toasted pine nuts or almonds for an added layer of brightness and crunch.
- Serve warm and watch how quickly these disappear. I often catch Ouma sneaking bites before dinner, and I can’t blame her!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
