Roasted Parmesan Green Beans
Super crispy Roasted Parmesan Green Beans, topped with dried cranberries, walnuts and shredded parmesan cheese. This is definitely the easiest recipe to make a delicious and flavourful veggie side dish!
I was planning to make an easy and very quick veggie side dish to eat with my quick and easy broiled salmon recipe for dinner and the only two recipes that crossed my mind was my crispy roasted green beans and roasted green beans with garlic panko. But, since I was craving to eat something a little sweet but at the same time salty I thought I could create a green beans recipe with parmesan cheese and cranberries. At first I didn’t think it was going to taste good. However, the combination of sweet and salty flavors was just right.
For this recipe, the most important step is to place your jellyroll pan in the oven for 10 minutes before you add the seasoned green beans. Why? Because you will avoid having soggy roasted green beans. This is the secret to make these green beans very crispy and also flavorful. I have a great photo tutorial about how to make crispy green beans that you can check out. Meanwhile, you can season your green beans and when the jellyroll pan is ready, you just place the seasoning green beans and bake for about 10 minutes. When it is done baking just place cranberries and walnuts to sweeten the flavor and add extra crunchy texture. Notice that I added a little bit of salt in this recipe, but I ask you to not use a lot, because the parmesan cheese is already salty. If you are trying to reduce the amount of salt on your diet, I suggest you don’t add salt and use only parmesan cheese.
This is definitely a delicious veggie side dish that goes along not only with salmon, but with chicken and meat too. You also can have it with rice or quinoa salads for a vegetarian option. Enjoy!
Roasted Parmesan Green Beans
Ingredients
- 2 pounds green beans — trimmed
- 4 teaspoons extra virgin olive oil
- ½ tsp red pepper flakes
- salt and ground black pepper
- 1/2 cup Parmesan cheese
- 1/3 cup cranberries
- 2 tbsp chopped walnut
Instructions
- Preheat oven to 425°.
- Place a jellyroll pan in oven for 10 minutes.
- Meanwhile, trim off the tough end of the beans.
- In a medium bowl, place green beans, olive oil, red pepper flakes, salt and pepper.
- Mix well everything together.
- Arrange green bean mixture in a single layer on preheated baking sheet.
- Sprinkle the cheese evenly over the top of the beans.
- Bake for about 8-10 minutes or until crisp-tender.
- When it is time to serve, you just need to transfer the roasted green beans to a serving dish and top with cranberries and chopped walnut.
Nutrition Information
Amount per serving (1/4) — Calories: 185, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 342mg, Potassium: 527mg, Carbohydrates: 19g, Fiber: 7g, Sugar: 8g, Protein: 8gIf you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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More Green Beans Recipes!
Roasted Green Beans with Garlic Panko
These do look like the perfectly roasted green beans!
I need to get my sunglasses out of storage cause these beans are HOT HOT HOT. Parm on anything just takes me to that happy place. Yum.
What a perfect Thanksgiving side dish!! I love this!
Oh how I love green beans. These little beauties are just gorgeous! This would be great for Thanksgiving!
All these green bean recipes look delicious. I have a question regarding the roasted parmesan green beans. The picture shown looks like the parmesan was added after baking with the cranberries and walnuts. It does not look melted or browned as it would if it were baked in the oven. Can you confirm is we are to add the parmesan prior to baking or add it after to keep it fresh and crumbly. Either way sounds yummy but I want to be sure I try your recipe correctly for the first time.
Maureen from Toronto.
Hi, Lady!
I actually added parmesan before baking it and after removing it from the oven just to add extra texture 😉
This looks pretty tasty. I’m thinking I’ll try it worth either feta or goat cheese though, probably adding the cheese After it comes out of the oven.
Yes, that’s a good idea! I think it would be delicious with goat cheese!