Roasted Green Beans are our favorite way to enjoy this seemingly humble vegetable! Just a few seasonings and a hot oven and you'll be amazed just how truly delicious roasted green beans can be! Today we're sharing our two favorite ways to enjoy green beans -- simply seasoned or tossed with a crunchy Parmesan and breadcrumb topping!
SEASONED GREEN BEANS: Preheat the oven to 425 degrees F (220 degrees C). Wash and trim the green beans and be sure to dry them completely. Add the prepped beans to an extra-large sheet pan (See Note 4) and drizzle on the olive oil, garlic powder, Italian seasoning, and salt and pepper to taste. (I add 1/2 teaspoon of each, but add to preference. We love a lot -- if you're sensitive to seasoning this may be too much. Start with less you can always add more at the end.) Toss with your hands to generously coat the beans and then spread in an even layer so they aren't overlapping. Roast in the oven for 12-16 minutes (Note 5) or until crisp tender. Remove and taste for seasonings, adding any extra as desired. Add any of the optional serving suggestions and enjoy immediately!
CRUNCHY PARMESAN GREEN BEANS: Preheat the oven to 425 degrees F (220 degrees C). Generously spray an extra-large sheet pan (See Note 4) with nonstick cooking spray. Wash and trim the green beans and be sure to dry them completely. Add the prepped beans to a large bowl and drizzle on the olive oil, garlic powder, Italian seasoning, and salt and pepper to taste. (I add 1/2 teaspoon of each, but add to preference. We love a lot -- if you're sensitive to seasoning this may be too much. Start with less you can always add more at the end.) Toss well to coat. Then add in the panko and Parmesan and toss again. Use tongs to pick up the beans from the bowl (it's okay if the Parmesan/panko falls to the bowl) and place beans right next to each other in rows on the tray. Use your hands to press all the Parmesan/Panko that fell to the bottom of the bowl on top of the beans in an even layer. Generously spray the beans with cooking spray. Roast in the oven for 12-16 minutes (See Note 5) or until crisp tender and panko is golden. Serve and enjoy immediately!
Notes
Note 1: Salt: We love our green beans fairly salty! This is how we like them, but if you're sensitive to salt, start with less you can always add more. Keep in mind, not all salts will season the same (you’ll need more or less depending on the salt used). I use fine sea salt in this recipe.Note 2: Panko: I think panko makes all the difference for this recipe, but breadcrumbs will also work. To read about panko/breadcrumbs click here. You can typically find panko in the Japanese cuisine section of your store or near regular breadcrumbs.Note 3: Parmesan cheese: This is the Parmesan cheese you'll want to use for this recipe! (Grated, sandy-like consistency)Note 4: Sheet pan: The more space the green beans have (the less crowded they are) the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This definitely affects the end taste and texture. I use this 15×21 inch sheet pan and love the results! Also, the bigger the pan, the quicker the beans will roast!Note 5: Doneness: The actual thickness of green beans can vary greatly. It’s important to check while roasting rather than relying solely on a time guideline. What is crisp tender? Beans should be tender while still maintaining a slight bite. You can pierce the beans with a fork or take a quick bite of one to gauge how crisp-tender they are.
Difficult to chew? Undercooked
Mushy? Overcooked
Nutritioninformation is calculated for the lightly seasoned recipe. If you make the Parmesan-panko beans, the numbers will vary.