Name: Simple Roasted Parmesan Garlic Green Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 pounds green beans, fresh & trimmed; 1 tbsp avocado oil; 1/3 cup parmesan cheese, grated-fresh grated is best!; 1 1/2 tsp garlic salt; 1/4 tsp black pepper

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Green Beans drizzled with oil and roasted with parmesan and garlic

Green beans. Let’s be real—they’re not exactly the first thing anyone gets excited about. They’re usually the quiet, responsible side dish doing its job while everything else on the plate gets the attention. But these roasted parmesan green beans? Whole different story. All they need is a little olive oil, a generous sprinkle of grated parmesan, and a quick trip to a hot oven. That’s it. And suddenly, they’re not just a side dish—they’re the side dish. Crispy, golden, cheesy, with those slightly charred edges that make you keep “tasting one more” straight off the pan before they even hit the table.

They somehow manage to go with everything—whether you’re making something cozy like Easy Crispy Baked Chicken Legs, or letting the slow cooker do the work with a Crockpot Ground Beef Philly Fix. These green beans show up, play nice, and make dinner feel just a little more complete without a lot of extra work.

The whole recipe takes maybe 15–20 minutes from start to finish, and there’s nothing fussy about it. No sauces, no chopping, no extra steps—just a sheet pan, and maybe a spatula if you’re feeling official. They’re perfect for those weeknights when you want something green on the plate but also don’t feel like trying very hard.

And if you’re someone who’s never really loved green beans, I totally get it. They’ve had a rough run—steamed into oblivion, smothered in weird casseroles, or served totally plain like some kind of punishment. But roasting them changes that. They get tender but still have some bite, the parmesan crisps up around the edges, and you end up with something you might actually go back for seconds of. Or thirds. No judgment. Just good green beans.

Ingredients

fresh green beans-washed and trimmed! I don’t recommend frozen for this
parmesan cheese-fresh is best and it’s super easy to grate your own!
avocado oil
garlic salt
pepper

Quick tip-Grate your own parmesan!

Let’s talk cheese for a second—specifically, parmesan. If you usually grab the pre-grated stuff from the grocery store out of convenience, I totally get it. But if you’ve got a block of real parmesan and a food processor sitting around, it takes almost no effort to make your own fresh, fluffy pile of cheese that tastes way better.

Here’s how to do it: Cut your block of parmesan into a few rough chunks—nothing fancy, just small enough to fit in the bowl of your food processor. Toss them in, pop the lid on, and pulse a few times until it reaches the consistency you like. Some people like it super fine, almost like snow, while others prefer a chunkier texture that’s great for tossing onto pasta or salads. Either way, it takes about five seconds (ten if you’re overthinking it).

Now, let’s talk about why it’s worth the extra two minutes. Store-bought grated parmesan usually contains anti-caking agents like cellulose powder to keep it from clumping in the bag. The cheese doesn’t melt as well, and the flavor tends to be a bit muted. It’s kind of like comparing a fresh loaf of bread to the squishy white sandwich kind—you can use either, but one just tastes a whole lot better.

Freshly grated parmesan melts more smoothly, tastes sharper and nuttier, and gives you that real parmesan flavor that’s sometimes missing from the bagged stuff. It also looks nicer sprinkled over roasted veggies, pastas, soups, or whatever you’re adding it to. And honestly, once you do it once and stash the extra in an airtight container in the fridge, you’ve got it ready to go for days. It’s a small step that makes a big difference, especially in simple recipes where the cheese plays a starring role.

So if you’re already pulling out the food processor for anything else—or even if you’re not—it’s totally worth the tiny bit of effort. Your green beans (and everything else) will thank you.

Directions

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray or line with parchment paper. I like to use these precut sheets to make it even quicker!
I put the green beans on the prepared tray to save dishes! No need to make another bowl dirty. Toss with the avocado oil, garlic salt, and pepper. Spread in an even layer. Then sprinkle with the parmesan cheese.
Bake for 15 mins, flip and then bake and additional 10 mins. Best enjoyed while they are still warm!

Yield: 6