Ingredients
- 1 1/2 lb (680 g) fresh green beans, trimmed and dried
- 1 1/2 Tbsp olive oil
- 1 Tbsp melted butter (or additional olive oil)
- 1 1/2 tsp minced garlic, divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup panko breadcrumbs (optional)
- 1/2 cup finely grated Parmesan cheese
- 1 tsp lemon zest
- lemon wedges, for serving
- 1 pinch red pepper flakes (optional)
Equipment
- Sheet pan
- Parchment paper
- mixing bowl
- tongs or spatula
- oven
Method
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Toss green beans with olive oil, butter, 1 tsp garlic, salt, and pepper. Spread evenly on the pan in a single layer and sprinkle with panko if using.
- Roast for 10–12 minutes, stirring once halfway through for even browning.
- Toss beans with remaining 1/2 tsp garlic, Parmesan, and lemon zest. Roast an additional 2–3 minutes until golden and crisp.
- Sprinkle with red pepper flakes if desired, and serve with lemon wedges.
Nutrition
Calories: 120kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 260mgPotassium: 340mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 10mgCalcium: 110mgIron: 1mg
Notes
Sheet Pan Broccoli & Green Beans: Start broccoli 5 minutes earlier for even roasting.
Canned Green Beans (stovetop): Drain and heat with butter, garlic, and Parmesan on medium heat 4–5 minutes.
Air Fryer: 380°F (193°C) for 7–9 minutes, shaking once; add Parmesan during the last 1–2 minutes.
Tip: Dry green beans thoroughly before roasting for maximum crispiness.
Canned Green Beans (stovetop): Drain and heat with butter, garlic, and Parmesan on medium heat 4–5 minutes.
Air Fryer: 380°F (193°C) for 7–9 minutes, shaking once; add Parmesan during the last 1–2 minutes.
Tip: Dry green beans thoroughly before roasting for maximum crispiness.
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