Parmesan Roasted Green Beans

August 10, 2017Holly Sosa

Living in SoCal, I have access to some of the freshest produce in the world. I love taking advantage of seasonal fruits and veggies to create flavors that coincide with the season. With green beans in plentiful harvest this summer, I was inspired to create a savory recipe for Parmesan Roasted Green Beans. Roasting green beans is one of my favorite ways to enjoy them, so I played off of that along with some of my favorite ingredients like parmesan and olive oil.

I start with about a pound of fresh green beans that have been washed and had the ends snipped off.

Next I drizzle over plenty of olive oil.

Some panko bread crumbs.

And kosher salt.

I mix it all together with my hands (anything else is a futile attempt since the green beans are so stiff). I spread the green beans out on a pan and bake them at 400F for about 20 minutes, taking them out about halfway through to toss them around a bit.

Once the green beans have finished cooking, I pull them out and while they’re still hot, I sprinkle over some shredded parmesan cheese.

These Parmesan Roasted Green Beans are delicious! My husband and I both couldn’t stop snacking on them before dinner even started, ha! The panko give them a crispy texture while the olive oil and parmesan together give it a savory taste.

I served these Parmesan Roasted Green Beans alongside my Lemon Butter Chicken Breasts, which I shared last week. It was such a simple meal to pull together, but offered tons of fun summer flavors!

Parmesan Roasted Green Beans

Ingredients

  • 1 green beans, washed and trimmed
  • 2-3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3-4 tablespoons panko bread crumbs
  • 3-4 tablespoons shredded parmesan cheese

Instructions

  1. In a large bowl combine green beans with olive oil, kosher salt, and panko.
  2. Spread evenly over large baking sheet.
  3. Bake at 400F for 20 minutes, pulling them out halfway through to toss.
  4. While still hot, sprinkle parmesan over green beans before serving.
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