I show you how to turn boring green beans into cheesy, crispy, and delicious roasted green beans with Parmesan, spending only 5 minutes in the kitchen!
Easy Parmesan Roasted Green Beans
While my oldest loves green beans steamed, sautéed, baked…you name it; my boys are a bit tougher to crack. So I turned boring green beans into fun and tasty "fries" with the help of a little Parmesan cheese. Because Parmesan, my friends, is like magic fairy dust when it comes to making some foods appealing to kids.
Besides the fact that the cheesy crunch is hard to resist, the green beans will be on your plate in 20 minutes or less. And you can shorten the prep time even more by having the green beans washed and cut in advance, or by using frozen green beans.
Fresh or frozen
You can use fresh or frozen green beans for this recipe. If using frozen, thaw them first before baking.
How to Roast Green Beans with Parmesan
As I show you in the recipe card below, to bake these green beans, season them well, arrange them in a single layer on a lined baking sheet, and just let the oven do its work. With the oven preheated to 425F, this easy vegetable side dish is ready in 12 to 15 minutes, when the green beans are crispy and the Parmesan cheese has browned.
What to Serve with Roasted Green Beans
These green beans pair with everything! I admit that garlic chicken is my favorite protein to serve with these green beans. They also go amazingly well with baked salmon, chicken pasta, oven kabobs, or mixed with other roasted vegetables.
Roasted Green Bean with Parmesan
Watch how it’s made:
Ingredients
- ¼ cup Parmesan cheese, grated
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 lb fresh green beans, washed, ends trimmed
Instructions
Prep:
- Preheat oven to 425F and line a baking sheet with parchment paper.
Season:
- In a small bowl, combine Parmesan cheese, garlic powder, and salt.
- Place green beans on the lined pan, tightly grouped together but not laying on top of each other. Generously sprinkle seasoned Parmesan on top of green beans.
Bake:
- Bake for 12-15 minutes, until the Parmesan has browned and the green beans are crispy.
- Remove from oven and serve immediately.
Notes
- You can use frozen green beans (about a 1lb bag). If so, thaw out green beans either on the counter or microwave and proceed with recipe.
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Kim says
Ranch dressing is a big hit to help with the intake of veggies! I heard it once from a pediatrician that the kids can afford a little extra calories, so offer them the dips (ranch, ketchup, bbq sauce, whatever) if it helps them eat their veggies. I’ve made a version of these before, it seems I liked them the best though. This idea also works with asparagus – very yummy as well.
Meg says
My son is a very picky eater, but will eat most veggies if I shred them and make them in to a fritter of some kind. My goal is to get him to eat more raw veggies, but I’m happy he’ll at least at them in some form. A dip of some kind — ketchup, mustard, dressing — helps a lot too!
Kristina says
Serving veggies fresh had made them more appealing for my children. And yes, a dip helps – we often has salsa, hummus or guacamole on the side 🙂
JoAnna says
We love our veggies roasted. I always use a little olive oil, red salt and pepper. I learned from my cousin that a bit of lemon on top makes everyone come back for thirds and it really works. For dips, we like a yogurt, dill and cucumber blended one, fresh and goes with everything!
My daughter loves parm, so I’m excited to try this.
Jacqueline says
Believe it or not the dip that is big in my house ketchup. Will try ranch dip sounds delicious. Will try this recipe looks great!!