In the last year, I’ve become a huge fan of roasting vegetables. The high heat and subsequent browning gives the vegetables more flavor, and they become delicious with almost no other additions. The roasted broccoli with chili and garlic, for example, or oven roasted tomatoes, let me cook healthy and simply but still keep a ton of flavor. This roasted green bean dish is another example, and one that I hope will enter your regular cooking rotation the way it has mine.
Start by lining a baking sheet or half sheet pan with aluminum foil and placing it in the oven, then preheat the oven to 400°F. This will get the pan nice and hot so the bottom will sear the green beans and add some flavor to them. That’s also why I use aluminum foil instead of a silpat. The silpat would insulate the green beans and keep them from getting that nice browning they’ll get this way.
Next, trim the ends of the green beans, then place the green beans in a bowl with the olive oil, salt, and pepper, and toss to coat the beans evenly.
Remove your hot pan, carefully spread the beans out on it in a single layer, and bake them for 10 minutes.
After 10 minutes, stir the green beans carefully, add the garlic, and return to the oven for 5 more minutes.
Sprinkle the parmesan cheese over the top and serve.
- 1 lb. green beans
- 2 teaspoons
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 garlic cloves, coarsely chopped
- ¼ cup grated parmesan cheese
- Preheat oven to 400°F. Place a baking sheet or half sheet pan lined with aluminum foil in the oven while the oven preheats.
- Trim ends of green beans, then place green beans in a bowl along with the olive oil, salt, and pepper. Massage green beans together to coat in oil, then arrange in an even layer on the preheated baking sheet or sheet pan.
- Place in middle of your oven, bake for 10 minutes, add the chopped garlic, stir, and bake for 5 more minutes.
- Remove from oven, top with cheese, and serve.