Crispy Garlic Parmesan Roasted Green Beans

Oven roasted, garlicky-crisp in 15–20 minutes (sheet-pan easy, holiday-ready)

Snappy green beans with toasty Parmesan and garlic butter crumbs—crisp edges, tender bite, zero sog.

Why You’ll Love It

• Fast sheet-pan method: High heat = Oven Roasted Parmesan Green Beans with real crunch.
• Crowd-pleasing flavor: Garlic, butter, Parm—instant Thanksgiving Food Sides win.
• Healthy Vegetable Recipes: Olive oil base, moderate cheese, lots of veg.
• Flexible: Add broccoli for Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans or do a quick Butter & Garlic Canned Green Beans Recipe on the stove.
• Make-ahead friendly: Prep and toss right before baking.

Ingredients (notes only)

• Fresh green beans (trimmed): Dry well for maximum crisping.
• Olive oil + melted butter: Flavor + browning; all-olive oil works.
• Garlic: Freshly grated or pressed; add part at the end to avoid burning.
• Parmesan (finely grated): Melts into lacy, toasty bits.
• Panko (optional): Extra crunch; toast on the pan.
• Lemon zest/juice & red pepper flakes: Bright finish; optional.
• Kosher salt & black pepper.

Step-by-Step (6–8 concise steps)

1. Heat oven to 425°F/220°C. Line a large sheet pan with parchment.
2. Dry beans very well. Toss with 1½ Tbsp olive oil, 1 Tbsp melted butter, ½ tsp kosher salt, ¼ tsp pepper, and 1 tsp grated garlic.
3. Spread in a single layer; don’t crowd. Sprinkle ¼ cup panko (optional).
4. Roast 10–12 min, stirring once, until bright green with charred spots.
5. Finish: Toss with ½ tsp fresh grated garlic (raw), ½ cup finely grated Parmesan, and lemon zest. Roast 2–3 min more until Parm is golden.
6. Serve hot with a squeeze of lemon and more cheese/flakes to taste.

Pro Tips

• Dry = crisp. Pat beans dry after washing; moisture steams.
• Two-stage garlic. Half roasted, half added late for aroma without bitterness.
• Don’t pile. Use 2 pans if needed; overcrowding = soft beans.
• Grate Parm fine. Powdery cheese browns evenly and clings to beans.

Variations (mapped to Interests)

• Roasted Garlic Parmesan Green Beans: Add 1–2 roasted garlic cloves mashed into the finish.
• Sheet Pan Broccoli & Green Beans: Add 3 cups small broccoli florets; start broccoli 5 min earlier, then add beans.
• Butter & Garlic Canned Green Beans (stovetop): Drain & rinse. Sauté 2 Tbsp butter + 1 tsp garlic, add beans, season, simmer 4–5 min; finish with Parm and lemon.
• Herb-Parm: Add thyme or Italian seasoning.
• Extra-crunch: Double panko; toast 1 min under broiler at end (watch closely).

How to Serve

Great with roast turkey or chicken (cook poultry to 165°F/74°C), steak, salmon (145°F/63°C), or burgers. Works for Vegetable Side Dishes Recipes and holiday platters.

Make Ahead & Storage

• Prep ahead: Trim/dry beans and mix seasoning up to 24 h; toss with oil just before roasting.
• Hold for service: Keep on sheet at 200°F/93°C up to 30 min; re-crisp 2–3 min at 450°F/232°C.
• Leftovers: 3 days in fridge; reheat on a hot sheet 5–6 min.

FAQs

Can I use frozen beans? Yes; thaw, dry very well, and roast a few minutes longer.
Why are mine limp? Pan was crowded or beans were wet. Spread out and dry next time.
Parmesan burning? Add most of the cheese in the last 2–3 minutes only.

Simple Nutrition (estimate, per 1/6 batch)

≈120 kcal • 4 g protein • 8 g fat • 9 g carbs • 260 mg sodium
Estimates only; varies by cheese and oil.