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Home Veg and Salad Sides

Parmesan Roasted Green Beans

By:Nagi
Published:21 Nov '18Updated:14 Sep '20
51 Comments
Recipe v Video v Dozer v

The most amazing way to cook fresh green beans – SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green beans are tender crisp.

You’ll love how these are crispy yet juicy, savoury and salty…. but the crowning glory is how the topping ends up like crunchy parmesan wafers!!!

Close up of spatula scooping up Parmesan Roasted Green Beans

SUPER SPEEDY ROASTED GREEN BEANS

These roasted green beans are so speedy to prepare and so darn tasty, you’ll be picking at them straight off the pan!

This is how this recipe goes down:

  • Trim the ends of the green beans (see video for the way I do this);

  • Pile on tray drizzle with oil, scatter with garlic, salt & pepper, toss;

  • Line up on tray, squishing together. Sprinkle over breadcrumbs (panko is best!), parmesan, drizzle with oil, then roast 15 minutes or broil/grill for 8 minutes.

Yes it really is that quick!

How to make Parmesan Roasted Green Beans

THOSE PARMESAN WAFERS!

What you end up with is the ordinary made extraordinary. Unassuming green beans cooked to tender crisp (I don’t like mine floppy and soft) with a touch of caramelisation on the edges and crunchy parmesan / breadcrumb bits stuck all over the beans.

And every now and then, you will strike gold in the form of parmesan wafers. 

Assuming someone hasn’t picked them all off the tray…

Close up of fork with Parmesan Roasted Green Beans

This is one of my golden nugget veggie recipes. I haven’t been holding onto it out of selfishness. It’s simply because it’s so speedy, it almost feels lazy to be posting this as a recipe!

But having recently prepared a Thanksgiving Recipes Index and realising how depressingly lacking my vegetable sides recipe collection is, I decided it was about time I started to share some of my everyday favourites.

And these Parmesan Roasted Green Beans are right at the top of the list. I make this frequently. With Green Beans, asparagus and broccolini, as well as carrots cut into batons. Basically, anything of similar shape – or cut to this sort of shape where you can line them up next to each other.

As for what to serve these with? Basically anything that’s non-Asian. Or have these as a meal in their own right. That’s what I’ve been doing lately! ~ Nagi x

JUST FOR SOME INSPIRATION….

A few ideas for things to serve with these roasted green beans:

  • Crispy Garlic Chicken Thighs or Baked Chicken Breast*, or browse all Chicken recipes

  • Meatloaf*

  • Roast Chicken ^

  • Baked Pork Chops*

  • Baked Chicken and Rice*

  • Any Roast ^

* Pop the beans in the oven for the last 15 minutes
^ Make these Roasted Green Beans while the roast is resting

 

Overhead photo of Parmesan Roasted Green Beans on a tray, fresh out of the oven

WATCH HOW TO MAKE IT

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Close up of spatula scooping up Parmesan Roasted Green Beans

Parmesan Roasted Green Beans

Author: Nagi
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Side
5 from 18 votes
Servings4 - 5
Tap or hover to scale
Print
  • 79
Recipe video above. The most amazing SUPER SPEEDY way to prepare fresh green beans!! Tender crisp garlic green beans with terrific crunch from breadcrumbs and savoury from parmesan. Be prepared to fight over the little parmesan wafers - the are the gold nuggets!!

Ingredients

  • 500 g / 1 lb green beans , ends trimmed
  • 2 tbsp olive oil , separated
  • 2 garlic cloves , finely chopped
  • 1/2 tsp each salt and pepper
  • 1/3 cup panko breadcrumbs (Note 1)
  • 1/3 cup grated parmesan (Note 2)

Instructions

  • Preheat oven to 220C/425F OR the broiler/grill on high with the shelf about 30cm/12" from the heat source.
  • Pile beans on a tray. Drizzle with 1 tbsp of the oil, garlic, salt and pepper. Toss.
  • Line up on the tray, pushing the beans next to each other (I do 2 rows).
  • Sprinkle with breadcrumbs then parmesan. Drizzle with remaining oil.
  • Roast for 15 minutes or broil/grill for 8 minutes until the parmesan is golden.
  • Use a spatula/egg flip to transfer beans to serving platter. Serve immediately!

Recipe Notes:

1. Panko Breadcrumbs are larger than normal breadcrumbs so you get terrific crunch. OR make your own!
2. Parmesan - I use store bought grated parmesan, the sandy type from the fridge section of grocery stores. If grating your own, use about double (because volume is greater for same weight)
3. Frozen beans - thaw, drain and pat dry
Nutrition per serving.
Nutrition Facts
Parmesan Roasted Green Beans
Amount Per Serving
Calories 158 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 462mg20%
Potassium 283mg8%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 6g12%
Vitamin A 935IU19%
Vitamin C 15.8mg19%
Calcium 151mg15%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 158cal (8%)Carbohydrates: 13g (4%)Protein: 6g (12%)Fat: 9g (14%)Saturated Fat: 2g (13%)Cholesterol: 7mg (2%)Sodium: 462mg (20%)Potassium: 283mg (8%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 935IU (19%)Vitamin C: 15.8mg (19%)Calcium: 151mg (15%)Iron: 1.6mg (9%)
Keywords: Roasted Green Beans
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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51 Comments

  1. Kyo says

    April 19, 2023 at 11:40 am

    5 stars
    When the green beans are in season this is the quickest and best way to load up on vegetables!

    Reply
  2. Sally says

    May 30, 2021 at 5:38 pm

    5 stars
    Who knew beans could taste so good?! I also love using this exact recipe for baby broccolini when I’m feeling like funking good ol’ steamed veg up! Highly recommended!

    Reply
  3. Amy says

    February 22, 2021 at 3:14 pm

    5 stars
    These were delicious! I used gluten free panko bread crumbs and vegan Parmesan(allergies) and they were perfect!

    Reply
  4. Jackz says

    January 28, 2021 at 10:20 pm

    5 stars
    Seriously the best green beans recipe ever, Nagi!!! It was easy and so delicious that my carnivore teen was snitching beans off everyone else’s plates!!

    Reply
  5. Marina Ivanova says

    December 25, 2020 at 1:38 pm

    5 stars
    Thank you so much for sharing this recipe, Nagi!! I made these green beans for our Christmas Eve dinner, to go with steak, and they came out so yummy! I love roasted broccoli and cauliflower, but never thought of roasting green beans! This will be my go-to recipe! Merry Christmas to you and your family, thank you for your wonderful website.

    Reply
  6. Nala says

    December 17, 2020 at 2:30 pm

    5 stars
    I had the most satisfying no-waste dinner tonight! I used the leftover panko-parm mix from your chicken parmigiana recipe for these beans, and the leftover chicken parm sauce for my gnocchi 🙂 An amazingly delicious dinner yet again, courtesy of you Nagi. Thank-you!

    Reply
  7. Jenny says

    November 24, 2020 at 2:41 pm

    Do you think it’s ok to use jarred minced garlic??

    Reply
  8. colette says

    November 17, 2020 at 6:25 pm

    5 stars
    Thank you so much Nagi, so easy and so tasty. I served these as a side to your Epic Chunky Beef and Mushroom Pie. Keep up the great work!

    Reply
    • Nagi says

      November 17, 2020 at 6:46 pm

      Perfect Colette!! N x

      Reply
  9. El says

    October 18, 2020 at 6:29 pm

    Can you keep the leftovers in the fridge for next day or freeze ?

    Reply
    • Nagi says

      October 19, 2020 at 10:46 am

      Yes 100% El – keep in the fridge. N x

      Reply
      • El says

        October 19, 2020 at 11:05 am

        Thanks for the prompt helpful reply as always Nagi!

        Reply
  10. Chris says

    August 16, 2020 at 8:46 pm

    5 stars
    Yum! Yum! And triple yum! Parmesan cheese makes everything heavenly 👼 Thanks for another winner, Nagi and Dozer x

    Reply
  11. Carol says

    July 23, 2020 at 3:25 am

    5 stars
    Haricot vert ready here in France. 1st harvest today and tried this recipe. Delicious. Definitely do it again …and again.

    Reply
  12. El says

    January 11, 2020 at 6:03 am

    Was wondering if it works with frozen green beans?

    Reply
    • Nagi says

      January 11, 2020 at 6:05 am

      Hi El! You’d have to thaw, drain well and pat dry 🙂 N x

      Reply
      • El says

        January 11, 2020 at 6:36 am

        Ok. I better stick with the fresh ones. Thanks Nagi.

        Reply
  13. Dre says

    December 26, 2019 at 6:55 pm

    5 stars
    Delicious! It came out perfectly. Would this also work in an air fryer? x

    Reply
  14. Chelsey Chau says

    July 21, 2019 at 4:16 am

    5 stars
    These are so good! By the time I serve them to my family half of them are gone from me picking at them on the pan. Delicious!

    Reply
    • Nagi says

      July 21, 2019 at 3:30 pm

      I know that issue all too well Chelsey 😂

      Reply
  15. Penny Cruz says

    December 6, 2018 at 3:57 pm

    5 stars
    OMG – I just made these for my dinner and they are A M A Z I N G ! ! ! ! Almost as good as french fries! (notice I said ALMOST, LOL!).

    I made them with the Haricot Verts (french green beans) that I get at Costco here in the US (at least in the Western US). The Haricot Verts are thin, tender, don’t need to be trimmed or de-stringed – which makes it even EASIER ! ! ! I am having a sneezing/coughing fit right now because I literally INHALED some of the crispy parmesan/panko topping – so. darn. good! I made mine with a really generous amount of coares ground pink himalayan sea salt and course ground pepper – because I like LOTS of both! 8 minutes under the broiler was just about right – even in our whimpy RV oven!

    This is definitely going to become a regular for us! Thank you so much for sharing it, Nagi (and it’s one of the few recipes that I was actually able to do in close to the amount of time you said it would take, although that’s probably because I cheated and used the dried granulated garlic instead of chopping fresh!

    PS BTW, one of my other very most favorite ways to use these Haricot Verts (or any green beans) is in your amazing “Pork Stir Fry with Green Beans” – a real winner for both my husband and I!

    We LOVE all your “brown” food, but more of these “greenish” ones are appreciated as well!

    Reply
  16. Jett Tritton says

    December 6, 2018 at 3:52 pm

    This is Delicious food.

    Reply
  17. Vera G says

    November 23, 2018 at 8:32 am

    Yum! Love the idea cooking in the oven. Will wait bit longer have planted beans they are super juice and sweet. Dozer photo is funny. We are having bad weather since Tuesday evening, lots of rain but cold. Yesterday have been cooking like mad woman just to keep house warm, Vic Alpse had 10 cm SNOW. RIGHT NOW ITS DARK, WET, WET, COLD. Yes Sydny got Melb dust storm. And Monday will be 27C, crazy. Good weekend.

    Reply
    • Nagi says

      November 23, 2018 at 8:19 pm

      When are beans in season?? It’s one of those veggies I seem to always see all year round. Dust storm up here is CRAZY!!!

      Reply
      • Vera G says

        November 24, 2018 at 1:50 pm

        Nagi, Re: beans they are summer season VEGES. But all depends on weather. I would replant every month another punnet , dwarf, green and butter beans. And end of Feb would plant LAST CROP AND IF AUTUNM IS AS GOOD AS THIS YEAR THAN YOU SHOULD HAVE THEM BY START OF MAY BUT YOU HAVE TO PLANT LAST CROP ON WEST, NORTH OR N/WEST IN CASE AUTUNM IS NOT AS WARM. ALSO DO THE SAME THING WITH ZUCCHINI. IVE KNOWN TO HAVE THEM BOTH UNTIL MID MAY. TRUST ME NONE WILL GROW IN COLD REAGON SUCH MELB., TASI, NSW. THEY ARE EASY TO GROW, MY VERY FIRST BEANS WERE PLANTED BY THE FENCE IN CLAY SOIL WHICH WE DID LOOSE AND ADD DOLOMITE AND THAT WAS THE BEST THING I COULD HAVE DONE IT. THE VERY FIRST CROP WAS ABOUT TWO KG, UNBELIVEABL, HAVE PHOTOS TO REMIND MY SELFTHAT HARD WORK DOES PAYS OFF. HAVE GROWN CLIMBING BEANS JUST AS GOOD BUT WONT GIVE YOU BENS IF PLANTED IN FEB.. OK HEVE YOUR SELF SMASHING WEEKEND!!

        Reply
  18. Alison Close says

    November 22, 2018 at 7:45 pm

    Lovely recipe. All the family raved about eating beans! Will try with asparagus later in the week.
    Pats to Dozer.

    Reply
    • Nagi says

      November 23, 2018 at 8:19 pm

      That’s great to hear Allison! I will post the asparagus one separately in the coming weeks 🙂 Just makes it easier to browse when people are searching! N x

      Reply
  19. Alexandra says

    November 22, 2018 at 5:03 pm

    5 stars
    Delicious! Two of my favourites combined! 🙂

    Reply
    • Nagi says

      November 23, 2018 at 8:19 pm

      🙌🏻

      Reply
  20. Beth says

    November 22, 2018 at 10:43 am

    I wonder if this would be good with asparagus instead?

    Reply
    • Nagi says

      November 22, 2018 at 11:57 am

      It is AMAZING and I have that shot already but I didn’t want to put them up side by side! Same cook times 🙂 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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