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Crispy Parmesan Roasted Green Beans


Sometimes the simplest recipes are the best, especially in the summer when the produce is fresh and local! This recipe is easily adaptable to however many green beans you have on hand or the number of guests joining you for dinner, so I won’t include any exact measurements. Just remember to use freshly picked Lepp Farms green beans! 



Lepp Farms fresh green beans, stem ends snipped – use ones on the thicker side, rather than very young, slender beans.  I always leave the “tails” on.  

Olive oil – you only need about 1-2 teaspoons for a large cookie sheet 

¼ cup freshly grated Parmesan Cheese

Garlic Salt seasoning of your choice – I love to use Farmer’s Dotter Wood Fired Garlic Scape Salt


Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or tin foil.  

Lay green beans on the baking sheet in a single layer, which ensures they get crispy rather than steam.  

Drizzle with the olive oil, and toss and turn the beans around with your hands, so all sides get coated with a thin layer of oil.  

Sprinkle with Parmesan Cheese and garlic salt seasoning of choice. 

Roast for 10-15 minutes, or until golden brown and crispy. If you feel the cheese isn’t crisp enough, turn the broiler on for 1-2 minutes. Keep a careful eye on them, so they don’t burn! These are delicious as a side dish but would make a luxurious appetizer served alongside a creamy aioli for dipping. And if you love the added crunch of flaky salt, sprinkle on a bit of Maldon’s Flaked Sea Salt before serving. 

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