Roasted Green Beans w/ Parmesan

When I’m suuuuper busy, the first thing to go is dinner. I come home from work and don’t even want to THINK about what to make. When I’m talking on the phone with my mom, she always asks me what’s for dinner and I get all panicky because it never dawns on me that I need to have a dinner plan for the evening. Work totally fogs my brain!! Ummm…cereal? Mexican pizzas?  But then I survey our fridge and notice we’ve got some green beans in there. Let’s roast them!

Anything roasted is considered dinner in my book! This my first time roasting green beans and it most certainly won’t be my last.

They remain crunchy and turn a little sweet! Add a little bit of lemon juice & Parmesan and they’re perfection.

Did I mention that they’re INCREDIBLY easy? Perfect thing to put in while you sit on the couch with a glass of wine at the end of a looooong day.

If I didn’t have two other mouths to feed, I most definitely would consider roasted green beans a full on legitimate dinner. The Parmesan seals the deal.

And we’re off!

Trim the green beans. I use scissors. It’s just what I do. It’s the crafter in me.

Get out a baking sheet. Toss those green beans with two cloves garlic. Add in a few glugs of olive oil.

Add a pinch of crushed red pepper flakes.

Squeeze lemon juice on top…toss more! Now roast.

Get the Parmesan grated. GREAT!

Add it to the beans halfway through the cooking time. Roast!

Serve it up. Eat it up. These beans are so hearty. Turn it into a meal!

Also! This is how we roll in my family. Cold green beans & red wine vinegar. Nothing better. NOTHING.

My dad makes his own red wine vinegar. It’s so good that we DRENCH our beans with it.

Turn those roasted green beans into a salad!

It’s one of the many ways I inhale vegetables.

Roasted Green Beans w/ Parmesan

serves 4

recipe inspired by Tyler Florence

  • 1 lb. green beans trimmed
  • 2 cloves garlic, sliced
  • 2 glugs olive oil
  • pinch crushed red pepper flakes
  • fresh lemon juice (ab 1/2 lemon)
  • salt & pepper
  • 1/3 cup grated Parmesan Cheese

Preheat oven to 400F. Place green beans, olive oil, pepper flakes and lemon juice on a baking sheet and toss well.  Season with salt & pepper and roast in the oven for 10 minutes.  Toss green beans and continue to cook another 10 minutes. Sprinkle Parmesan cheese on top of green beans and cook for another 10 minutes until cheese is crispy & melted. Serve warm with squeeze of fresh lemon juice on top.

If you have leftovers, cut up the beans & toss with a tablespoon of red wine vinegar. They’re exceptional that way!

 

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56 Comments

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  • May 21, 2012

    I love the idea of roasting green beans with parmesan. Roasted vegetables always taste so good!

  • May 21, 2012

    I love roasted green beans – I often through some cherry tomatoes in there too. Perfection.

  • May 21, 2012

    This immediately made me think of T-Flo’s recipe for parmesan green beans, which is a staple in my house. I’m definitely going to try your amped up version, Tracy.

    Exhibit A: http://www.foodnetwork.com/recipes/tyler-florence/parmesan-roasted-green-beans-recipe/index.html

    • Tracy
      May 21, 2012

      yup! he inspired me. I added more flavor and cooked them much longer :)

  • May 21, 2012

    I made this exact same meal (as a single person, I concur that this is a full meal) the other day! Save the homemade red wine vinegar, I made it identically.
    And now I am feelin’ really good about myself. How’s that for a Monday morning?

  • roasted green beans are like candy, aren’t they? or wait…maybe that’s just me.

  • May 21, 2012

    Mmmmm I love me some green beans!

  • May 21, 2012

    Oh man, I can’t wait til our green beans grow. I will be eating them roasted constantly. I love to keep fresh green beans simple. Canned ones I doctor the heck out of (http://lollingabout.wordpress.com/2011/11/18/foodie-friday-sassy-green-beans/) but hey, we’re not going for the health factor with those anyway.
    Can we get a how to for homemade red wine vinegar?!

  • May 21, 2012

    Roasting veggies brings out their magic – we eat a ton of roasted broccoli, but haven’t tried green beans. Yum!

  • May 21, 2012

    Yesssir! As soon as I come home from our 2nd honeymoon (25.5 years) mini get away I’m making this! PALM SPRINGS OR BUST,!

  • kim
    May 21, 2012

    I’ve never roasted green beans before — they look delicious!

  • Roasted vegetables ARE awesome!! Love this, lady, thanks for the bean inspiration.
    Heidi xo

    • Tracy
      May 21, 2012

      bean inspiration at your service!

  • May 21, 2012

    So can we just go ahead and agree on a few things:

    1. Roasting makes like 90% of all vegetable taste better, fact.
    2. Everything tastes better with vinegar, even some sweet things and drinks, fact.
    3. Cheese, anytime there is cheese in any amount, it is dinner. actual fact.

    that is all.

    • Tracy
      May 21, 2012

      1. true fact.
      2. that’s RIGHT!
      3. total actual certified FACT.

      you are awesome.

  • May 21, 2012

    Mmmmmm, Lucy says “thank you!” Green beans are her fave.

    • Tracy
      May 21, 2012

      cooper refuses to try one…lucy needs to teach him.

  • May 21, 2012

    I love roasted everything, so I can imagine I’d love roasted green beans, too! Hope I can get a chance to try them before it gets too hot to turn on the oven.

    • Tracy
      May 21, 2012

      maybe we’ll have a sneaky rainy day thrown in sometime!

  • May 21, 2012

    Tracy! I have to ask, why do you only trim one end of the beans? Am I missing something here? Is only one end the ‘bad’ end? I’m so trying this, it looks amazeballs.

    • Tracy
      May 22, 2012

      hmmm. it saves time? I find that the little curly end is totally fine to eat. it’s just the other end that needs to be trimmed. it’s half the work!

  • May 21, 2012

    I LOVE roasted green beans. I have to try throwing on some Parmesan, anything is better with cheese on it.

  • May 21, 2012

    Yes! I have been roasting asparagus like this, and I definitely want to try the same method with green beans. OM NOM NOM

    • Tracy
      May 22, 2012

      i loooooove roasted asparagus!

  • May 21, 2012

    I love roasted green beans! I used this as a base for a salad a few weeks back, and definitely called it dinner :)

    • Tracy
      May 22, 2012

      niiiiiiice.

  • Michelle
    May 21, 2012

    First let me say that I have only recently become aware of the awesomeness that is Tracy Shutterbean. I have found that I am in love with both your blog and the Joy the Baker podcast. Anyway, moving on from fangirl to say: tried this tonight. LOVE. My 5 year old gobbled them up. I roast all sorts of veggies but never thought of green beans. Genius, lady, genius!

    • Tracy
      May 22, 2012

      THANK YOU!!!! Wow. GOOD JOB with your 5 year old. I hope Cooper will eat a whole green bean one day!

  • May 21, 2012

    Almost everything is better roasted. And with cheese. But I believe these words have been uttered.

    • Tracy
      May 22, 2012

      truth!

  • May 22, 2012

    I love the way you write your blogs! Yummy, yummy! Looks delicious!!!

  • May 22, 2012

    Where on earth did you get that parmesan? It looks heavenly. Also I giggle at the Tyler Florence reference, I’m surprised you spelled out his name!

    • Tracy
      May 22, 2012

      hahaha! I almost typed tflo!

      i used my microplane zester for that cheese. it makes it so delicate & light!

  • I can’t believe i’ve never roasted green beans. I roast everything! Definitely trying this! Also? Can we please have your dad’s vinegar recipe? Because that sounds amazing!

  • May 22, 2012

    You need to roast EVERYTHING! Ever had roasted cauliflower? Or brussels sprouts? Oh yeah. These look awesome. Gonna roast me up some green beans next batch I get my hands on!

  • May 22, 2012

    i’m pretty sure that chili flakes make anything dinner.

  • With 2 small kiddos nearly every night is a sit on the couch with a glass of wine night, so this recipe is perfect!! Love that they are roasted…not underdone as my steamed beans can turn out.

  • May 29, 2012

    Oh my word this makes me hungry. How about a little bit of the lemon zest over the whole thing? You know, since you have the microplane out already…

    • Tracy
      May 29, 2012

      DO IT! Yes!

  • fishgirl182
    May 31, 2012

    gonna try this tonight since i have some green beans in the fridge. thanks!

  • Kelley
    June 3, 2012

    I am eating these for dinner, right now. Can I eat the whole pound? I’m sure trying. I’ve also been catching up on the Joy the Baker podcast all day. It’s totes like I had friends over! (end fangirl)

  • Chris
    October 3, 2012

    This was a really tasty recipe. Our CSA farmers sent us here for the recipe. Giving props – Allenbrooke Farms in Spring Hill TN. Thanks!!

  • sabrina
    September 19, 2013

    Does it matter if I use frozen green beans,or do they have to be fresh?

    • Tracy
      September 19, 2013

      They must be fresh! You’ll get mushy green beans if they are frozen.

  • July 29, 2014

    Found myself in a similar situation tonight, staring into the refrigerator, completely beat from a hard day at work, saw a bag of beans, and remembered the recipe I pinned. Yeah, the beans might have been a bit on the older side, but this recipe saved them–along with my feller and me. Thanks Tracy Shutterbean!!

    • July 29, 2014

      Oh, and hey! Does your dad share his red wine vinegar recipe? I mentioned it to the feller, and he said, Hell yeah! Let’s make some!

      • Tracy
        July 29, 2014

        Oh! I will have to ask him. I know that the starter came from my grandfather’s stash from Italy!

        • July 31, 2014

          No kidding? That’s insanely cool. Dang it! I don’t have an Italian grandfather.

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