Roasted green beans with sticky garlic and Parmesan crumb


Roasting green beans gives them a lovely tenderness, which contrasts nicely with the crunchy cheesy crumbs sprinkled over the top. This is a simple, delicious side dish, and great as part of a big vegetarian spread – you can replace the Parmesan with a similar vegetarian hard cheese if needed.

First published in 2019

Ditch the boiled green beans with your next roast dinner and try roasting them instead! They may not have the vivid green of a boiled bean, but roasting gives a nice falling apart texture and really brings out the umami flavour, which is boosted by the Parmesan crumb topping.




Green beans


Preheat the oven to 200°C/gas mark 6
Slice off the top of the garlic bulb, drizzle with a little olive oil and wrap up in tin foil. Place in the oven and roast until soft (about 25– 30 minutes)
Toss the green beans with 1 tbsp olive oil and season with salt and pepper and place on a roasting tray. Roast in the oven for 15–20 minutes, giving the beans a shake half way through to get an even cook
Whilst the beans are roasting, make a quick crumb. Lightly toast the breadcrumbs in a hot, dry frying pan until golden
Leave to cool a little then stir in the parmesan, lemon zest and black pepper
Once the garlic is soft and caramelised, squeeze out the cloves into a bowl and mix with 1 tsp olive oil. Toss the beans through the garlic paste then transfer to a serving platter
Sprinkle with the crumb and serve warm
First published in 2019

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