How To Make Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano
Roasted green beans are elevated in this recipe. The crisp veggies are cooked with parmesan, garlic, pine nuts, and a dash of lemon.
- ⅓cuppine nuts
- 2lbsfresh green beans,stem ends trimmed
- 10clovesgarlic,peeled and thinly sliced lengthwise
- 6tbspextra virgin olive oil
- 1½tbsplemon zest
- 1½tspkosher salt
- ½tspground black pepper
- 1½tbsplemon juice,freshly squeezed
- 6tbspparmigiano reggiano,coarsely grated
Set an oven rack in the middle position and preheat the oven to 450 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil.
In a small dry skillet over medium heat, toast the pine nuts until golden. Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.
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).
Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting for 10 more minutes until the beans are tender throughout. 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 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.
- Calories: 197.45kcal
- Fat: 16.05g
- Saturated Fat: 2.88g
- Monounsaturated Fat: 8.98g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 10.70g
- Fiber: 3.51g
- Sugar: 4.24g
- Protein: 5.62g
- Cholesterol: 4.74mg
- Sodium: 335.17mg
- Calcium: 134.74mg
- Potassium: 301.11mg
- Iron: 1.68mg
- Vitamin A: 54.25µg
- Vitamin C: 17.61mg
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