With all due respect, thank God for green beans. I’m serious. If I was given one vegetable to live on, it would be green beans. Arguably not the best nutritional choice, I would be so happy with my skinny beans, especially if they are toasted parmesan green beans. Heavens to Betsy, they are oh, so snackable and healthy to boot.
Green beans are in many of the old recipe books. Properly snappin’ green beans automatically makes you a backyard garden cook. At 5 years old, I wasn’t particularly impressed with these legume tubes, so mom would smother them in homemade French dressing (I’ll post it). I was converted.
At my house, we make toasted parmesan green beans about once a week. My five year old and I, we LOVE them. Cook them; you’ll see.
Super simple recipe.
Start with fresh green beans in a cookie pan.
Spray olive oil all over the beans. ALL OVER. It’s the glue for the good stuff, which is next.
Sprinkle on, copiously, garlic powder, cracked pepper, and salt. Bake in a 425 degree oven for about 10 minutes. Sprinkle on the parmesan flakes and place back in the oven for another 5 minutes.
Be prepared to fight over the salt/garlic/pepper glaze from the bottom of the pan, truly the bee’s knee’s of seasonings.
- 1 pound green beans, ends snapped
- Olive oil as needed
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
- ½ teaspoon garlic powder
- ¼ cup shaved parmesan cheese
- Preheat oven to 425 degrees.
- Place green beans on a cookie pan and spray with olive oil. OR... toss beans with olive oil in a large bowl.
- After the beans are spread out in the cookie sheet, sprinkle with garlic powder, salt and cracked pepper.
- Cook 10 minutes.
- Take out the pan and sprinkle on parmesan cheese flakes.
- Replace the pan in the oven and bake another 5 minutes.