Roasted Green Beans with Parmesan

roasted green beans

Summer is definitely here. You can tell when there are bushels and bushels of green beans at the market.

If you are looking for a quick way to cook green beans without adding a pot to the stove, consider roasting them. They get soft and a little bit sweet, and complement the spices and cheese very nicely. It’s really a great side dish for any meal, and the leftovers are good cold with a bit of red wine vinegar.

Roasted Green Beans with Parmesan (replicated from Shutterbean)

  • 1 lb green beans, trimmed
  • 2 cloves garlic, sliced
  • 2 TB olive oil
  • a pinch of red chili pepper flakes
  • juice of 1/2 a lemon
  • salt & pepper
  • 1/3 cup grated Parmesan or Chapel Hill Creamery Asiago
  1. 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.
  2. Toss green beans and continue to cook another 10 minutes.
  3. Sprinkle Parmesan on top of green beans and cook for another 10 minutes until cheese is melted. Serve warm with squeeze of fresh lemon juice on top.
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