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

Tested & Perfected Recipes

Want to take green beans to a whole new level? This recipe is the answer!

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, these green beans are exactly the kind of thing I’d make because they’re impressive and easy to do ahead of time.

What makes the dish so good is the combination of flavors and textures: tender,  caramelized roasted beans, mellowed chunks of garlic, crunchy pine nuts, and nutty Parmigiano-Reggiano.

What you’ll need to make roasted green beans

ingredients you'll need

To speed this recipe up, use pre-washed and trimmed beans in a bag. There’s no shame and it’s a huge timesaver.

How to make Them

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

toasting pine nuts

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.

combining ingredients

Toss well.

how to make roasted green beans

Transfer the mixture to a 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

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

Want to take green beans to a whole new level? This recipe is the answer!

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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I made this as a side for Thanksgiving dinner, and it was so delicious! Thank you so much for the recipe!

    • — Regina OHare on November 29, 2020
    • Reply
  • Made this last night to accompany your crab cake recipe on this website (which we served on salad greens tossed with a red wine vinegarette.) I substituted the thinner, French haricot verts and reduced the cooking time at the end by about 5 minutes. Fantastic and very easy- will definitely be making again.

    • — Liz V. on November 28, 2020
    • Reply
  • This is a new favorite! Only change I made was cooking it longer because I like my veggies deeper in color. Will definitely be making this again!

    • — Erica on November 26, 2020
    • Reply
  • Would it be okay to use lime rather than lemon? My husband doesn’t care for lemon.

    • — Rita Becker on November 25, 2020
    • Reply
    • Hi Rita, I’m not sure lime would work well here, but you can just leave the lemon out — it will still be delicious. If you find it needs a little zing, a drizzle of balsamic vinegar would be nice.

      • — Jenn on November 25, 2020
      • Reply
  • Would regular aluminum foil work okay instead of heavy duty? Thanks!!!

    • — Mika on November 24, 2020
    • Reply
    • Sure. 🙂

      • — Jenn on November 24, 2020
      • Reply
  • Hi Jenn,
    Can I substitute (or would you??) asparagus in this recipe??
    Also could I make ahead the green beans and mushroom recipe or would like that too mushy to heat back up?
    I am trying to find a side for your glazed Salmon.
    Thanks so much. I love your recipes and SO does my family. I have made most of what is on your website.

    • — jackie tuckerman on November 12, 2020
    • Reply
    • I do think asparagus would work here. And you could get away with making the green bean and mushroom recipe in advance as long as you gently reheat it. Hope that helps!

      • — Jenn on November 12, 2020
      • Reply
  • Hello! Is it possible to use canned green beans or would fresh ones be best? I only have canned but I wasn’t sure if it’ll be too soggy?

    • — Tina on August 8, 2020
    • Reply
    • I think fresh would be best here – sorry!

      • — Jenn on August 8, 2020
      • Reply
  • Made these last nite and they were awesome! I do have one question: the recipe says to slice the garlic lengthwise – I did but have never done that before and the picture above doesn’t look like it was done that way. I might try the usual way next time. Is there a difference? At any rate, this recipe is so good it’s decadent!

    Btw, just ordered your cookbook.

    • — Joan Roffler on August 3, 2020
    • Reply
    • Hi Joan, Glad you enjoyed these! It may not look like it in the pics, but it is sliced. If you mince the garlic next time, you’ll just get more garlic flavor as the smaller the cut, the stronger the garlic flavor. And thanks for your support with the cookbook! 🙂

      • — Jenn on August 3, 2020
      • Reply
  • Can brown sugar be used instead of white sugar?


    • — Carolyn Pickens on July 18, 2020
    • Reply
    • Sure, Carolyn, that should be fine. Enjoy!

      • — Jenn on July 19, 2020
      • Reply
  • Not a huge fan of green beans but this is incredible!

    • — Mandi on June 4, 2020
    • Reply
  • My husband said this was the best green bean recipe ever. So glad we tried this. It was delicious.

    • — Emilie McGee on May 6, 2020
    • Reply
  • Looks fabulous !
    If I am out of (or to lazy to peel and slice) fresh garlic, would it work with minced from a jar in the fridge ?

    • — lynnie on April 16, 2020
    • Reply
    • Because the garlic is sliced here as opposed to minced, I’d recommend sticking with fresh – sorry!

      • — Jenn on April 16, 2020
      • Reply
  • I first made these for Thanksgiving last year, and decided to make them again for Easter this year. They are outstanding and by far one of my favorite recipes! Even my picky 3.5 year old loves them!

    • — Tracy on April 13, 2020
    • Reply
  • While I love Jenn’s recipes, I had to make adjustments. I tried this recipe without the pine nuts or cheese last night, and my family still loved the results! So much better than simply steamed green beans in these challenging times.

    • — Leslie on April 10, 2020
    • Reply
  • Omg these are the best green beans I’ve ever eaten! I cannot wait to make again! So yummy and flavorful! I love your recipes! Thank you!

    • — Stacy Gjetnes on January 30, 2020
    • Reply
  • These green beans are amazing! My new go to recipe and I now crave them. I will be making them on Christmas Day and wanted to know if I could combine the beans and marinade ahead of time and roast when ready?


    • — Kerrie on December 11, 2019
    • Reply
    • Yep, that’s fine, Kerrie. Happy holidays!

      • — Jenn on December 11, 2019
      • Reply
  • Can I use canned beans? How would I need to modify the recipe?

    • — pavi on November 25, 2019
    • Reply
    • Hi Pavi, I wouldn’t recommend canned beans for this — sorry!

      • — Jenn on November 25, 2019
      • Reply
  • Hi Jenn! First I wanted to tell you that I’m soo thankful for you! I’ve made many of your recipes and they are family favorites! The way you explain your recipes are so easy to follow and absolutely delicious. Just a quick question.. I’m planning on making these green beans the day before Thanksgiving. Should I wait to add the parm, pine nuts and the rest of the lemon zest before I microwave the day of?

    • — tamara kinsner on November 21, 2019
    • Reply
    • Either way is fine, but I’d probably just fully prepare the dish with all the ingredients. Feel free to sprinkle a little more cheese on before serving, if you’d like.

      • — Jenn on November 21, 2019
      • Reply
  • Hi Jenn,
    I love all your recipes. I plan on making these for Thanksgiving. I am going to do them a day ahead. Should I wait to put on all the toppings after I reheat them or would you make the recipe as it and reheat.

    • — Mariellen H Etter on November 21, 2019
    • Reply
    • You can go either way, Mariellen, but I would just go ahead and incorporate the toppings in advance. Hope you enjoy!

      • — Jenn on November 21, 2019
      • Reply
  • Hi Jen,
    I’m thinking of adding carrots to this recipe. Would you recommend? Your thoughts, please. Thanks much.

    • — Marty on November 19, 2019
    • Reply
    • Hi Marty, I think that should work. Just make sure the carrots aren’t cut too thick so that the two veggies can be fully cooked at the same time. Please LMK how it turns out if you try it!

      • — Jenn on November 19, 2019
      • Reply
      • Thanks Jenn! Happy Thanksgiving to you and your family! We are thankful for you!

        • — Marty on November 19, 2019
        • Reply
      • Have made this twice to rave reviews. Great recipe!

        • — Corinne LaMont on January 2, 2020
        • Reply
  • Should I grate the cheese for this recipe or can I use pre-grated?

    • — Rome on November 18, 2019
    • Reply
    • Either is fine – hope you enjoy! 🙂

      • — Jenn on November 19, 2019
      • Reply
  • I cannot wait to make your recipe for green beans, especially after reading all the reviews. What do think about adding onions to the green beans before roasting?

    • — judi Goldmann on September 22, 2019
    • Reply
    • Hi Judi, I think onions would be a nice addition here. I’d love to hear how it turns out with this tweak!

      • — Jenn on September 23, 2019
      • Reply
  • “This is my new favorite way to eat green beans” sums up how my family responded to this recipe. Everyone loved them! Easy and fresh. Thanks for consistently having recipes that everyone loves and are not labor intensive.

    • — Terrie on April 25, 2019
    • Reply
  • Hi Jen, I need to bring 2 vegetables to my gf house for Passover. I am working. How can this be prepared in advance? Would the sweet potato one work also but how can it be reheated? Happy Passover

    • — Cynthia Taffet on April 13, 2019
    • Reply
    • Hi Cynthia, I would just reheat these briefly in the microwave. And happy to help with the sweet potatoes – which recipe are you referring to? If you’re referring to either of the mashed recipes, before serving, just stir in a bit of milk and reheat on the stovetop or in the microwave.

      • — Jenn on April 14, 2019
      • Reply
  • This was SO good! I never roasted green beans before so this was a surprise in flavor. No leftovers!

    • — Julie P on March 17, 2019
    • Reply
  • delicious!

    • — maria on February 26, 2019
    • Reply
  • Made these for Christmas Eve as written with the Beef Tenderloin with Red wine sauce and mashed potatoes…husband declared it in the top 5 of meals served in our house ever!! I have made green beans all kinds of ways but never roasted–they were delicious. Also had the outstanding Bourbon Challah French Toast from your cookbook the next morning…it was a OUAC Christmas here this year!

    • — Jill on December 28, 2018
    • Reply
  • These are gooooood! Definitely making for Christmas Eve.

    • — Carol on December 20, 2018
    • Reply
  • I made this 3 nights ago, and totally loved it! I didn’t have pine nuts so used walnuts. Also, I actually doubled the amount of garlic because in my family, there’s no such thing as too much garlic. No problems there. Best part was that the leftovers were still delicious two days later! I’m not a big fan of french beans, but this recipe has changed my mind. I would suggest cutting back a little on the olive oil because it was a bit too oily for me. Happy cooking!

    • — Loan Hong on December 20, 2018
    • Reply
  • Can I use Locatelli cheese in place of the Parmigiano?

    • — Alyse on December 19, 2018
    • Reply
    • Yep!

      • — Jenn on December 19, 2018
      • Reply
  • Jen, if I use haricot verts instead of a standard green bean do you recommend less cooking time or a lower temperature? I’m looking forward to these. They sound delicious.

    • — Debbie C on December 18, 2018
    • Reply
    • Hi Debbie, To be honest, I don’t recommend haricots verts for roasting. I worry they’d shrivel up. Sorry!

      • — Jenn on December 18, 2018
      • Reply
  • Would you serve these with the chicken Marbella?

    • — Nancy on December 17, 2018
    • Reply
    • Sure, Nancy, that would work! And because the chicken has so much flavor, you could also get away with a simple steamed veggie here.

      • — Jenn on December 18, 2018
      • Reply
  • Hi Jenn! I was planning to double your roasted green bean recipe using two cookie sheets. Can I roast all of green beans in the oven at the same time or do you think they will steam instead of roast?
    Thank you so much for sharing all of your fantastic recipes. I frequently reference your blog and your cookbook for new recipe ideas and I’m always impressed with how delicious everything turns out. Thank you for all of your hard work in creating such a beautiful blog and fantastic cookbook. Happy Holidays to you and your family!

    • — Michele on December 14, 2018
    • Reply
    • Hi Michele, I think you could roast them all together on two baking sheets; they might just take a bit longer. So glad you like the recipes and happy holidays to you, too! 🙂

      • — Jenn on December 16, 2018
      • Reply
  • Hi Jenn cannot wait to make these! Everything I make by you is absolutely amazing! Would it be okay to use French haricot beets instead of green bean?

    • — Melissa on December 10, 2018
    • Reply
    • Hi Melissa, I don’t recommend haricots verts for this recipe – I think they’ll shrivel in the oven. Sorry!

      • — Jenn on December 11, 2018
      • Reply
  • 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.

  • 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!

  • 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.

  • 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!

  • Hi Jen,
    Thank you for the recipe. Is it ok to use asparagus in place of beans?

    • Sure, Cecile – I think that sounds delicious.

  • 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

    • Hi Evelyn, Unfortunately, frozen beans won’t work here. Sorry!

  • 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!

  • Absolutely love this recipe. Served it to company and they loved it. Delicious cold or hot. Thanks for another great recipe!

  • 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.

    • If I’m roasting the beans in a convection oven, what temperature would you suggest?

      • — lori rothschild on August 10, 2020
      • Reply
      • Hi Lori, When using the convection setting, the rule of thumb is to reduce the temp by 25°F. Hope you enjoy!

        • — Jenn on August 11, 2020
        • Reply
  • 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!!

  • These are the best green beans that me and my husband have ever had! Thank you!

  • 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.

    • Yes definitely, Laura. They are delicious cold!

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

  • 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

  • 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!

    • Hi Rachel, I don’t recommend making this dish in a pressure cooker – sorry!

      • Really appreciate your honesty and quick reply. I’ll prepare as directed. Can’t wait to taste! Thank you!

  • 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!

  • Made and brought this to Thanksgiving dinner. Everyone loved it! I was sad I didn’t have more leftovers.

  • This recipe looks amazing. I want to make it for Thanksgiving. Can I make it a day ahead ?


    • Sure Mina that’s fine; you can just reheat them in the microwave when ready to serve.

  • 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.

  • 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!

  • 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.

    • 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.

  • 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!

    • 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!

  • This is a wonderful way (actually the best way) to serve green beans. Fancy and delicious. My whole family loved them.

  • 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!

  • 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.

  • 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.

    • Hi Kelly, Yes, these can definitely be made ahead. And, honestly, I would just reheat in the microwave.

  • 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!

  • 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!

    • You’re welcome, Kira! Thank you for your sweet words, and so glad you’re enjoying the recipes!

  • 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!

  • Can you roast the beans ahead of time?

  • This sounds delicious – I’m always looking for new vegetable dishes.

  • 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!

  • 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.

  • This is my family’s favorite green bean recipe. I have lost out of how many times I’ve made it. Delicious!

  • I made this recipe with the addition of some crumbled bacon…it was fantastic! The flavors marry perfectly together!

  • 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 🙂

  • 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!


  • Made this for Thanksgiving and it was a total SUCCESS. Absolutely DELICIOUS… it will now be a regular dish in my house. Thanks!!!

  • We made this for Thanksgiving and it was absolutely delicious!

  • Was an absolute HIT for Thanksgiving with an Italian fam. So good I’m making it again tonight!

  • 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!!

  • 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 🙂

  • 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?

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