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Roasted Parmesan Green Beans

by Sara Welburn

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This delicious recipe for Roasted Parmesan Green Beans makes for a perfect appetizer or side dish at any Easter or Thanksgiving gathering.  It’s also simple enough to have anytime, not just on a special occasion!

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Hi guys! Sara, here. I just wanted to pop in today and share this gem of a recipe for fresh green beans!

My husband and I have been trying to eat more fresh fruits and veggies (we’ve been trying for years but we’re still going at it!) and this recipe is a great one for adding flavor and variety to those fresh green beans!

I’m weird and I really love canned green beans. I could eat an entire can by myself in one seating and not even skip a beat. But with all the COVID-19 craziness, we haven’t been able to find any on the shelf, so we bought a bunch of fresh green beans instead.

I wanted to spice things up a bit (I’ve got the extra time so why not!) and ran across this awesome recipe from Skinny Taste.  I adapted it for my own family and it’s now a new favorite! I might just be skipping the canned green beans next time after all.

Roasted Parmesan Green Beans

  • 12 ounces green beanstrimmed (make sure they are dry)
  • 2 teaspoons olive oil
  • kosher salt + fresh pepper to taste
  • 1/4 teaspoon garlic powder
  • 2 tbsp shredded Parmesan 

roasted parmesan green beans

Photos courtesy of Sara Welburn Photography

Preheat the oven to 425°F and grease a baking sheet.  Lay green beans out on the baking sheet and drizzle oil over them. Don’t skimp on the oil, it’s what keeps on the goodness attached to the green beans!  Season with salt, pepper, garlic powder and the Parmesan cheese and toss to evenly coat.

We’re big fans of Parmesan cheese in our house, so we added on more than the recipe called for and it was divine!

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 serve warm.

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