Thanksgiving Sides

Thanksgiving Garlic Parmesan Roasted Green Beans

Tender roasted green beans tossed with plenty of garlic and shredded parmesan, then blasted in a hot oven until the edges turn crispy and golden. No blanching, no fuss — just a handful of ingredients and about 15 minutes of roasting. The crispy cheese bits are the best part.

Serves 4 · 10 min active · 15–20 min roast

Made by Kalefornia Kravings

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

•   1.5 lbs fresh green beans
•   1 tbsp avocado oil
•   6 garlic cloves
•   .25 cup shredded parmesan cheese
•   Lemon Wedges

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Buy a block of parmesan and shred it yourself if you can — it melts more evenly and has a creamier texture than the pre-shredded stuff. Avocado oil is ideal for the high heat, but olive oil works fine. Pecorino Romano or Asiago are good substitutes for the parmesan.

Directions

1. Preheat and line the pan: Heat the oven to 400°F (200°C) and line a large baking pan with parchment paper. Depending on how many green beans you have and the size of your oven, you might need two pans — crowding them steams the beans instead of crisping them.
2. Trim the beans: Snap or cut the ends off 1½ lbs of green beans and add them to a large bowl. Trimming is worth the minute it takes — the ends turn tough after roasting.
3. Toss everything together: Add 1 Tbsp avocado oil, 6 minced garlic cloves, ¼ cup shredded parmesan, ½ tsp salt, and ¼ tsp black pepper to the bowl. Toss until every bean is evenly coated in the oil, garlic, and cheese.
4. Spread and roast: Pour the beans onto the prepared pan and spread them into a single layer. A few overlapping beans are fine. Roast for 15–20 minutes, until the beans are tender with crispy, golden edges. Start checking around 10–12 minutes since every oven runs differently.
5. Finish and serve: Squeeze fresh lemon juice over the top if using — it brightens the whole dish — and serve immediately while the parmesan is still crisp.

Make-ahead: Trim the green beans up to 2 days ahead and store them in the fridge. The assembled dish is best roasted right before serving — reheating softens the crispy parmesan edges. Leftovers keep for 2–3 days and are good cold or gently reheated in a skillet.