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!!!
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!
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…
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
WATCH HOW TO MAKE IT
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Parmesan Roasted Green Beans
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:
Nutrition
LIFE OF DOZER
At 5.30 pm on the dot, he comes trotting over with this in his mouth. Subtle reminder: it’s bone time!!!
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!
This is Delicious food.
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.
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!!!
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!!
Lovely recipe. All the family raved about eating beans! Will try with asparagus later in the week.
Pats to Dozer.
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
Delicious! Two of my favourites combined! 🙂
🙌🏻
I wonder if this would be good with asparagus instead?
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
A hugely welcome recipe as green beans bought always see, to be the last vegetables picked to cook in this house ! Since I can’t get my grill shelf far enough from the heat source not to burn the dish – into the oven it will go . . . with beans or my beloved asparagus or broccolini: a very welcome idea ! Off topic: methinks you better remind many of your readers you ARE Australian and we do not celebrate Thanksgiving 🙂 !!
I know!! I think everyone in the states wishes everyone a happy Thanksgiving regardless of where you are! 😂
I love fresh green beans and broccolini even more! Yum!
Have a great day tomorrow N!
It amazes me how dogs know what time it is to eat or their everyday routine! 😱
Now I can open up my email, but not the 2nd part! So frustrating! 😞
Happy Thanksgiving to all ur readers who celebrate it and to the others that don’t, have a great day! 🍗😀
It’s funny when daylight saving changes over and he gets all confused about what time feeding time is!! 😂
Hi Nagi! I love this idea! I have always hated the stuff made with canned soup and french fried onions! YUCK! I love the Parmesan crisps, I’d have to try really hard not to pick them off as soon as it comes out of the oven! My dogs and cat always let me know when it’s dinner time. It really messes with them when we have daylight saving time changes!
Happy Thanksgiving my friend! PS I’m making your dry brined turkey for tomorrow. 🙂
I thought you’d make a green bean casserole from scratch!! 🙂 And WOAH! You’re skipping Cajun turkey this year??? Dozer is totally messed up when daylight saving changes over! Out by an hour for weeks!!!
Hi Dozer and Nagi, thanks for the green bean recipe..in Canada our Thanksgiving has passed but Happy Thanksgiving to our American Neighbour’s.
it’s minus four celcius now so I am going to make some of your mother’s japanese vegetable soup to warm up. XO Gillian
Woah! It suddenly got so cold!!!!
I love this site and have been visiting almost daily since discovering it a few weeks ago! I am really enjoying working my way through your recipes and am super happy to see this as I often struggle for interesting sides. Thank you!
I hear you Michelle! My sides recipe collection is depressingly short so I’m on a mission to fill it out! N x
Hi Nagi, these look delicious! Thank you for NOT posting a recipe for green bean casserole! This is perfect for Thanksgiviing. Hope you and your family and Dozer have a wonderful Thanksgiving.
I’m not sure I ever will! It’s just not my kind of food 🙂 N x
Hi Nagi! Was wondering if frozen green beans can be used. Dozer has stolen my heart. You both hit the jackpot to have each other!! Happy Thanksgiving!! Thanks!
Hi Vin! I hesitate because I find frozen vegetables are a bit watery once defrosts. So while it will certainly work, the beans will be a bit soft 🙂 To do it, just thaw then dry the beans well! Happy Thanksgiving to you too! N x
I love the white & blue trim pan….where did you get please??!!
Victoria’s Basement! The brand is Falcon 🙂 N x
Green Beans WOW! Super Super Recipe
Thank you! N x
You are speaking my language!! Easy! Tasty! Garlic! Olive oil! Panko Crumbs! It seems like just the veggie to serve for a group or for oneself who wants to indulge in yummy veggies. And as I’ve always known — our sweet pets have a timer in their tummy. It’s more accurate than ours. Sending hugs to you both.
Te he he – that’s such a good way to put it – a timer in their tummies!!! Happy thanksgiving Marisa! N x