Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano

5 stars based on 1 votes

Roasted green beans a

If I told you I cooked vegetables like this every night of the week, I’d be lying. The truth is that most nights, between soccer practice and homework, I’m steaming frozen broccoli in the microwave in a harried attempt to serve something green. But if I were entertaining or, say, asked to bring a vegetable to someone’s house for Thanksgiving, this is exactly the kind of dish I’d make because it’s impressive and easy to do ahead of time.

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What makes it so good is the combination of flavors and textures: tender roasted green beans, mellowed chunks of garlic, lemon-infused olive oil, crunchy toasted pine nuts and nutty Parmigiano-Reggiano.

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The dish takes a bit of time of prepare but it’s not hard.  One way to speed things up is to use pre-washed and trimmed beans in a bag. I, for one, am not above it — it’s a huge timesaver.

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Once you’ve got your beans ready (ahem, opened the bag), simply toast your pine nuts in a small skillet to bring out their flavor. Be sure to watch them carefully; they’re expensive and can burn very quickly!

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Next, toss the green beans with garlic, lemon zest and seasonings…

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Roast them in a blazing hot oven until tender…

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Finally, finish them off with the toasted pine nuts, lemon juice, more lemon zest and shredded Parmigiano-Reggiano.

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Vegetables don’t get much better. Enjoy!

Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano

Servings: 6-8


  • 1/3 cup pine nuts
  • 2 pounds fresh green beans, stem ends trimmed
  • 10 cloves garlic, peeled and thinly sliced lengthwise (a medium clove should yield 4 slices)
  • 6 tablespoons extra virgin olive oil
  • 1-1/2 tablespoons lemon zest
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sugar
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 6 tablespoons coarsely grated Parmigiano-Reggiano


  1. Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
  2. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
  3. Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
  4. Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.
  5. Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well.  Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature.

Reviews & Comments

  • 5 stars

    Great great great recipe!!
    I’m making this for thanksgiving this year!! Very sophisticated side dish. Well done :)

    - Christina on November 8, 2014 Reply
  • Jen, my husband is soooo tired of my vegetable side dishes, always with garlic and oil. So I went to your list of vegetables and found this one! I read ALL of the
    reviews and then said”this is the one” I know my hubby and Kevin will love this and Ryan, well you know, he’ll eat anything!!!!! Say hello to your family!

    - Wanda Vella on September 8, 2013 Reply
  • Dear Jennifer! This comment is from a far away Helsinki, Finland! I got on your site a couple of month ago and I am absolutely in awe. I have already cooked a few dishes and they were fantastic! This one sounds amazing too! Now I am a regular visitor here :) Your dishes are absolutely amazing and so is the website: stylish, beautiful, easy to use and full of love! Thank you so much for your work!

    - Kira on March 30, 2013 Reply
    • You’re welcome, Kira! Thank you for your sweet words, and so glad you’re enjoying the recipes!

      - Jenn on March 30, 2013 Reply
  • This was so simple and so goo! (And had just that touch of something extraordinary that I was hoping for.) Great idea, thank you! This is a new staple in my kitchen. :)

    - Jay Bee on March 15, 2013 Reply
  • When I made these I didn’t have pine nuts (they’re expensive!) but I used toasted walnuts instead. I also toasted in them in the oven so I could multi-task and they came out just as good. I love green beans and will be sending this recipe to my mom next time she has a dinner party. Thanks, Jenn!

    - Amanda S. on March 11, 2013 Reply
  • Can you roast the beans ahead of time?

    - Sandra on November 20, 2012 Reply
    • yes

      - Jenn on November 20, 2012 Reply
  • This sounds delicious – I’m always looking for new vegetable dishes.

    - Amy Flick on May 21, 2012 Reply
  • This recipe was my first “Once Upon a Chef” endeavor and I’ve been a fan ever since. I’ve made these beans several times and my family loves it. Very flavorful!

    - Julie Backas on March 2, 2012 Reply
  • While I made these a while back (for Thanksgiving dinner), I haven’t forgotten how much I enjoyed them! I don’t really like green beans (other than from the chinese buffet), but these I could easily add into my regular rotation.

    - Christine on March 1, 2012 Reply
  • This is my family’s favorite green bean recipe. I have lost out of how many times I’ve made it. Delicious!

    - Danita on March 1, 2012 Reply
  • I made this recipe with the addition of some crumbled bacon…it was fantastic! The flavors marry perfectly together!

    - Jessica on February 29, 2012 Reply
  • These are SO good! Can’t wait to make them again.

    - Katie on February 21, 2012 Reply
  • Just made this with dinner and it was spectacular. Hubby said he onlywants green beans this way from now on :-)

    - Leah on January 29, 2012 Reply
  • I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!


    - Charlotte Ferreux on October 12, 2011 Reply
  • Made this for Thanksgiving and it was a total SUCCESS. Absolutely DELICIOUS… it will now be a regular dish in my house. Thanks!!!

    - Andrea on November 29, 2010 Reply
  • We made this for Thanksgiving and it was absolutely delicious!

    - Anna on November 28, 2010 Reply
  • Was an absolute HIT for Thanksgiving with an Italian fam. So good I’m making it again tonight!

    - Krista Custer on November 28, 2010 Reply
  • This might be the perfect green beab recipe!

    - leslie on November 15, 2010 Reply
  • Hmmmm…. It’s so easy to make and very delicious, I will defiantly it..

    - Backpacks on November 15, 2010 Reply
  • These beans are delicious! Definitely a keeper. Thanks!!

    - Lynne on November 13, 2010 Reply
  • Hello Thanksgiving side dish! :)

    - Jill on November 11, 2010 Reply
  • I just brought some pine nuts back from my trip to Santa Fe – I’m anxious to try the “American” variety :)

    - Chris Tucker on November 11, 2010 Reply
  • sounds delicious! i am enamored by pine nuts. i also have a tendency to add red pepper flakes to everything. do you think that spicing it up a teeny bit would detract from the roasted flavor of the green beans?

    - mikey on November 11, 2010 Reply

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