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

Tested & Perfected Recipes

roasted green beans

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 a holiday dinner, this is exactly the kind of thing I’d make because it’s impressive and easy to do ahead of time. What makes it so good is the combination of flavors and textures: tender,  caramelized roasted green beans, mellowed chunks of garlic, crunchy pine nuts, and nutty Parmigiano-Reggiano. 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. There’s no shame and it’s a huge timesaver.

how to make roasted green beans

To begin, in a small dry skillet over medium heat, toast the pine nuts until golden.

how to make roasted green beans

Watch carefully and stir frequently as they can burn quickly (and they are expensive).

how to make roasted green beans

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.

how to make roasted green beans

Toss well.

how to make roasted green beans

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.

how to make roasted green beans

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. Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans.

how to make roasted green beans

Toss well, then taste and adjust seasoning if necessary.

how to roast green beans

Transfer to a serving platter and serve hot or room temperature. Vegetables don’t get much better. Enjoy!

roasted green beans

My Recipe Videos

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

Servings: 6-8

Ingredients

  • 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

Instructions

  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

  • Another a-maz-ing recipe, Jenn! Our DIL who hates to cook, loved them so much she asked for the recipe…now that’s an endorsement! Awesome hot or at room temp.

    • — Charlene on November 13, 2018
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  • Jenn, these were out of control amazing! Paired them with baked sole filets and a simple arugula salad. OMG!!! My husband didn’t leave a crumb. Thank you!

    • — Maggy Makowski on July 1, 2018
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  • This recipe has been a hit several times with my family, and today I served it cold as part of a birthday brunch. Even a non-green bean lover took seconds.

    • — Barbara on January 7, 2018
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  • I made these for Thanksgiving. Not sure if it was the lemon or the roasting, but my guests could not stop eating them – like potato chips! I didn’t have pine nuts, so I used walnuts, perfect replacement. The aroma of the garlic was absolutely sinful and the lemon juice drizzle added the right spark to the dish. This is definitely a keeper. Thanks Jenn!

    • — Donna on November 30, 2017
    • Reply
  • Hi Jen,
    Thank you for the recipe. Is it ok to use asparagus in place of beans?
    Thanks
    Cecile

    • — Cecile on November 18, 2017
    • Reply
    • Sure, Cecile – I think that sounds delicious.

      • — Jenn on November 19, 2017
      • Reply
  • Dear Jenn, I like to try this recipe tonight but have only a packet of frozen beans at home. Can I use frozen beans ?
    Thank you
    Evelyn Roth, Israel

    • — Evelyn Roth on November 17, 2017
    • Reply
    • Hi Evelyn, Unfortunately, frozen beans won’t work here. Sorry!

      • — Jenn on November 17, 2017
      • Reply
  • This is a great recipe! I served at a dinner party and it was a huge success! I reduced the amount of garlic to my taste, but the recipe itself was wonderful. I will be making this for Thanksgiving!

    • — Nancy Dressel on November 7, 2017
    • Reply
  • Absolutely love this recipe. Served it to company and they loved it. Delicious cold or hot. Thanks for another great recipe!

    • — Dana on May 18, 2017
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  • These green beans were very good. The only comment I would make is that I made this for a sit down dinner I planned for Mother’s Day and my adult son helped me put the green beans on each plate and although he tossed it before serving, sadly, the pine nuts kept going to the bottom as he was grabbing the beans with tongs to serve them only for me to find most of the pine nuts left in my baking dish. I can see this happening as well if I were to put the dish for people to serve themselves. Therefore, next time I think I will just sprinkle pine nuts on each plate after they have serve themselves to ensure each person gets a nice serving of them since they are so good. Great recipe otherwise.

    • — Nancy A on May 14, 2017
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  • This dish was PHENOMENAL! A huge hit all around at the dinner table last night and the PERFECT side dish for the bacon wrapped pork medallions. Your recipes never fail to delight!!

    • — Meredith on May 3, 2017
    • Reply
  • These are the best green beans that me and my husband have ever had! Thank you!

    • — Mary B on May 2, 2017
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  • Jenn, My daughter in law is being baptized Sunday, and we are all going to meet at their house after church. She and I are preparing a cold lunch (ham, pot. salad. etc) after church, but I wondered would these green beans be ok served cold as a type of salad? Thanks for all your wonderful recipes.

    • — Laura Migliore on March 22, 2017
    • Reply
    • Yes definitely, Laura. They are delicious cold!

      • — Jenn on March 22, 2017
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      • Thanks so much, I think I will serve them hot tomorrow night with salmon, and then make some for the cold salad on Sunday.

        • — Laura Migliore on March 22, 2017
        • Reply
  • I made this for a dinner party last night and everyone loved it. I served this as a side dish with cannelloni (which usually gets all the compliments when I serve it). But I have to say there was some cannelloni left over but the green beans were gone! Thanks for a great recipe

    • — Stefanie Capps on February 12, 2017
    • Reply
  • Going to make this as a side for Christmas Eve/Hanukkah dinner. How do you think this would turn out in my pressure cooker? Any recommendations for how long? Can’t wait to make this. Looks delish!

    • — Rachel on December 22, 2016
    • Reply
    • Hi Rachel, I don’t recommend making this dish in a pressure cooker – sorry!

      • — Jenn on December 23, 2016
      • Reply
      • Really appreciate your honesty and quick reply. I’ll prepare as directed. Can’t wait to taste! Thank you!

        • — Rachel on December 24, 2016
        • Reply
  • Jenn you are my “go to gal” for all of my recipes! I love your “Tested and Perfected” label. Most recipes can’t claim that. This is another recipe that shined at our Thanksgiving dinner! I made it for my husband’s request for green beans. I did make some adjustments because once again I was using what I already had and that was a 2 lb. package of French green beans from Costco that I had blanched and frozen. I steamed them just to thaw and dried them in a towel. The dish was made the day before Thanksgiving so that all I had to do was reheat it. It turned out most excellent! Thank you!

    • — Vickie on December 1, 2016
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  • Made and brought this to Thanksgiving dinner. Everyone loved it! I was sad I didn’t have more leftovers.

    • — Danielle on November 28, 2016
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  • This recipe looks amazing. I want to make it for Thanksgiving. Can I make it a day ahead ?

    Thanks
    Mina

    • — Mina on November 11, 2016
    • Reply
    • Sure Mina that’s fine; you can just reheat them in the microwave when ready to serve.

      • — Jenn on November 11, 2016
      • Reply
  • Made these for dinner tonight, thinking I would have leftovers. They were fabulous and needless to say, no leftovers! Thankyou for sharing such a great recipe.

    • — Dana on August 21, 2016
    • Reply
  • I made this tonight. In a word, fabulous! The sliced garlic, lemon zest, and Parmesan cheese lifts this dish head and shoulders above any other roasted green bean recipe I’ve tried. It’s going in the family recipe book. Thank you, Jenn!

    • — Deb on February 18, 2016
    • Reply
  • I have a question about your very appealing green bean recipe with 10 cloves of sliced garlic in it. Do these masses of garlic pretty much permeate the house (neighbourhood?) when cooking? I’ve never used that many cloves and I’m curious as to just how powerful all that garlic is in a recipe.

    • — Louise R on February 18, 2016
    • Reply
    • Hi Louise, I would say yes, but it’s a good thing! Plus, there is a lot of olive oil in the recipe, which tones it down.

      • — Jenn on February 20, 2016
      • Reply
  • Hi Jen,

    I just tried your roasted green beans recipe last night. It was so delicious that I finished it off for breakfast this morning. My question is whether you can substitute other vegetables for the green beans. I’m supposed to bring a roasted vegetable dish to a baby shower, and I want to bring something with mixed vegetables. Thanks!

    • — Barbara on February 11, 2016
    • Reply
    • Hi Barbara, So glad you enjoyed it! I do think you could use different veggies (carrots, brussels sprouts, broccoli, cauliflower would all be good), but you’ll need to roast them separately as they all have different cooking times. Please let me know how it turns out!

      • — Jenn on February 11, 2016
      • Reply
  • This is a wonderful way (actually the best way) to serve green beans. Fancy and delicious. My whole family loved them.

    • — Laura Kargov on January 26, 2016
    • Reply
  • I made These last night and am now obsessed with them. They were absolutely delicious and easy to make. My husband (not a huge fan of veggies) even loved them! I had to cook for less time than recommended as they were getting overcooked, but they were still fantastic. So just watch them carefully when roasting. Thanks so much!

    • — Neha on December 10, 2015
    • Reply
  • I made these a day before Thanksgiving and reheated in the microwave for Thanksgiving (adding the toppings after reheating). The day I made them I would rate them 5 stars but they definitely lost a star after being reheated. I would make this recipe again but only if I could serve immediately.

    • — Carol F on December 2, 2015
    • Reply
  • Hi! Can these be made the day before and reheated in the oven for Thanksgiving? Or at least the morning of, and reheated? If so, what temp and how long? Thank you! Looking forward to making these soon.

    • — Kelly Powers on November 6, 2015
    • Reply
    • Hi Kelly, Yes, these can definitely be made ahead. And, honestly, I would just reheat in the microwave.

      • — Jenn on November 8, 2015
      • Reply
  • Great great great recipe!!
    I’m making this for thanksgiving this year!! Very sophisticated side dish. Well done 🙂

  • 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. 🙂

  • 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.

  • 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 http://www.facebook.com/thefrenchiefoodie

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

    C

  • 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!

  • Hmmmm…. It’s so easy to make and very delicious, I will defiantly it..

  • These beans are delicious! Definitely a keeper. Thanks!!

    • — Lynne on November 13, 2010
    • Reply
  • Hello Thanksgiving side dish! 🙂

  • 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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