Roasted Parmesan Green Beans
Tender crisp green beans roasted to perfection, topped with shredded parmesan cheese. This is the easiest way to prepare the best tasting green beans, picky kid approved!
I’m getting tons of requests for green bean casserole, and I’m not going to lie, I’ve never been a fan. I dislike soft, mushy green beans, I much prefer them tender crisp. The easiest way to achieve that is by roasting them, they come out consistently perfect every time!
I make these quite often, you can season them however you like, add some crushed red pepper for a little kick or even leave the parmesan off. If you want to double the recipe, I suggest using two baking sheets. Serve them immediately out of the oven for best results.
Servings: 4 • Serving Size: 1 cup • Points +: 2 pts • Smart Points: 1
Calories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: 0
Sodium: 38.4 mg (without salt)
- 12 oz green beans, trimmed (make sure they are dry)
- 2 tsp olive oil
- kosher salt + fresh cracked pepper to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp shredded parmesan
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.