Thanksgiving Roasted Parmesan Green Beans
These Thanksgiving Roasted Parmesan Green Beans are crisp-tender, garlicky, cheesy, and ready in just 25 minutes. Fresh green beans are roasted with olive oil, garlic, Parmesan cheese, lemon, and optional toasted almonds for an easy holiday vegetable side dish perfect for Thanksgiving, Christmas, and weeknight dinners.
Ingredients
For the roasted green beans
- 2 pounds fresh green beans trimmed and dried well
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic minced
- ½ cup freshly grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Optional toppings
- ¼ cup toasted sliced almonds
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon crushed red pepper flakes
- ¼ cup panko breadcrumbs toasted
- ¼ cup cooked crumbled bacon
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or lightly grease the baking sheet with olive oil.
- Wash and trim the green beans, then dry them very well with clean kitchen towels or paper towels.
- Place the green beans in a large bowl. Add the olive oil, salt, and black pepper. Toss until the beans are evenly coated.
- Spread the green beans in a single layer on the prepared baking sheet. Do not overcrowd the pan. Use two baking sheets if needed.
- Roast for 10 minutes.
- Remove the pan from the oven. Sprinkle the minced garlic and grated Parmesan evenly over the green beans. Toss gently with a spatula, then spread the beans back into a single layer.
- Return the pan to the oven and roast for 5 to 7 minutes more, until the green beans are crisp-tender and lightly browned and the Parmesan is melted and golden.
- Remove the green beans from the oven. Add the lemon zest and lemon juice, then toss gently.
- Transfer to a serving platter. Top with additional Parmesan and optional toasted almonds, parsley, red pepper flakes, breadcrumbs, or bacon. Serve warm.
Notes
- Dry beans thoroughly: Dry green beans brown better in the oven and stay crisp-tender rather than steaming.
- Do not crowd the pan: Use two sheet pans for a double recipe, otherwise the beans may become soft instead of roasted.
- Garlic timing: Add fresh garlic after the first 10 minutes of roasting to prevent it from burning. Garlic powder can be added at the start if preferred.
- Parmesan: Freshly grated Parmesan melts and browns more evenly than pre-shredded cheese.
- Make ahead: Trim and dry green beans up to 2 days in advance. Store covered in the refrigerator.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days
- Reheating: Reheat in a 375°F oven for 5 to 8 minutes until warmed through.
- Variation: Add toasted almonds for crunch, bacon for a smoky flavor, or breadcrumbs for a crisp topping.