Roasted green beans with sticky garlic and Parmesan crumb
Item 1 of 1
- Side
- 4
- 40 minutes
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
discover more:
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.
Ingredients
Metric
Imperial
Green beans
- olive oil
- 300g of green beans
- 1 bulb of garlic
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
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)
3
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
4
Whilst the beans are roasting, make a quick crumb. Lightly toast the breadcrumbs in a hot, dry frying pan until golden
5
Leave to cool a little then stir in the parmesan, lemon zest and black pepper
6
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
7
Sprinkle with the crumb and serve warm
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