Crispy Parmesan Roasted Green BeansPrint Print Without Images
Sometimes the simplest recipes are the best, especially in the summer when the produce is fresh and local! This easy recipe (I first saw on Dashing Dish) is adaptable to however many green beans you have on hand, or how many people are joining you for dinner, and so I won’t include any exact measurements. Just remember to use freshly picked Lepp Farms green beans!
Lepp Farms Green Beans, ends snipped- choose thick beans rather than young thin ones
1-2 tsp Olive Oil is enough for one baking sheet
¼ cup, approx., freshly grated Parmesan Cheese
Garlic Salt seasoning of your choice – I love to use Farmer’s Dotter Garlic Scape Salt
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or tin foil. Lay green beans on
Lay green beans on baking sheet in a single layer, with no overlapping. This ensures they get crispy, rather than steam.
Very lightly drizzle with olive oil, and using your hands, toss and turn the beans around a bit so all sides are coated with a very thin layer of oil. Sprinkle with Parmesan Cheese and garlic salt.
Sprinkle with Parmesan Cheese and garlic salt. Roast for 10-15 minutes, or until golden brown and crispy. If you feel like the cheese isn’t crispy enough, turn
Roast for 10-15 minutes, or until golden brown and crispy. If you feel like the cheese isn’t crispy enough, turn broiler on for 1-2 minutes. Watch carefully so they don’t burn!
Or if you want your beans more “French-fry-like” you can forgo baking them and only broil for 3 minutes on high heat until the cheese is crisped.
These are delicious as a side dish, but they would make a luxurious appetizer served alongside a creamy aioli for dipping. And if you love the added crunch of a flaky salt, sprinkle on a bit of Maldon’s Flaked Sea Salt just before serving.