Garlic Parmesan Green Beans are a delicious year-round side, and they shine on an Easter table with crisp-tender beans topped with crunchy, garlicky parmesan breadcrumbs.
For me, a vegetable dish is a success if I keep sneaking bites from the pan. These green beans go beyond that—they’re so good you may find the pan empty before you realize it.
A perfectly cooked green bean is hard to resist, and when it’s finished with savory garlic and crisp parmesan breadcrumbs, it becomes impossible to pass up.
Cook’s Notes
- This recipe was developed using fresh whole green beans with the ends snapped. If you buy pre-trimmed fresh beans, they work well. I haven’t tested this with frozen beans, so results may vary.
- Panko breadcrumbs work beautifully; I’ve used both plain and whole wheat. A friend used gluten-free panko with great results.
- Garlic-infused extra virgin olive oil adds extra garlic flavor, but plain extra virgin olive oil is a fine substitute.
- Once you add the crumbs and parmesan, avoid overcooking. You only want the cheese to melt and the crumbs to start turning light golden. They’ll continue to darken after you remove them from the oven.
Tools (optional)
- Half sheet pan
- Garlic extra virgin olive oil or regular extra virgin olive oil
- Microplane or fine grater for fresh parmesan
- Tongs for tossing and serving
If you enjoy Garlic Parmesan Green Beans, try other green bean preparations like bacon-wrapped bundles, a classic casserole made from scratch, or roasted green beans with ginger and sesame for a different flavor profile.
Garlic Parmesan Green Beans
Rebecca Lindamood
Ingredients
- 1 pound fresh green beans ends snapped off
- 1 tablespoon garlic extra virgin olive oil or plain extra virgin olive oil
- 1 large clove garlic, peeled and minced
- 1/2 cup panko bread crumbs regular, whole wheat, or gluten free
- 1/2 cup freshly grated parmesan cheese
- 1 lemon, zest only
Instructions
-
Preheat the oven to 425°F (220°C). Toss the green beans with the olive oil and minced garlic on a half sheet pan, spreading them in a single layer. Roast for 12 minutes.
Remove the pan and evenly scatter the panko breadcrumbs, grated parmesan, and lemon zest over the beans. Return the pan to the oven for 4 to 6 minutes, until the cheese melts and the crumbs begin to turn light golden. Toss gently with tongs and serve immediately.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if desired.
