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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Debbie Hausher says
My grandaughter used to try every veggie but at almost 3 years old, she has gotten to be a little picky. So like Laura, a little bit of ranch dressing seems to do the trick some of the time. I’ll have to try the recipe for green bean fries – they appeal to me as well.
Cass says
I try to display the vegetables in a inviting way and always have some ranch ready for the fresh vegetables, grilling is always a good option for vegetables too!
Kathy says
From the time our granddaughter started eating we introduced vegetables first. She loves plain yogurt and enjoys dipping raw vegetables in it. We grow our own vegetables and have had her in the garden since before she could walk. She loves beans, peas, carrots, cucumbers, tomatoes, corn and onions fresh from the garden (we take a bucket of water to wash them). Although she prefers them raw, she also likes her vegetables sauteed in olive oil just till crisp tender.
Lharris says
Oven roasted w a little olive oil works every time!
Molly says
Honestly, nothing 🙁 I haven’t found anything yet that appeals to my littles (7, 4, 2) but I keep trying.andtrying.andtrying. Growing our own, visiting our farmers’ market, where the farmers offer tastings to the kiddos, plain, with cheese, with dip, roasted, steamed, raw. It’s just rejection after rejection. But veggies are offered (read on the plate) at both lunch and dinner, regardless.
Laura Fuentes says
Good for you for continuing to offer them Molly! The same thing happens over here often, but I continue to offer them anyway too. Rarely it happens, but they surprise me.