Roasted Green Beans (Garlic, Parm & Pine Nuts)

I absolutely love roasting root vegetables, roasted root veggies anyone? It’s only recently that I started roasting green beans, and my only regret is that I didn’t start sooner. This roasted green bean recipe with toasted pine nuts is quickly climbing the charts as a favorite around my place.

When you think about roasting vegetables, green beans probably aren’t the first thing that comes to mind. Instead, you might opt to sauté them in some olive oil, etc. Hard to argue with that logic, sautéed green beans have been my go-to for years.

Having said that, roasting these brilliant green colored beans has absolutely taken over as my preferred method for this perfect side dish. They get slightly caramelized, bringing out some incredible depth of flavor, without getting mushy.

Let’s face it, there’s not much worse than a green bean that lacks the structural integrity to actually bite into. This from a guy who grew up on mushy green beans that give me nightmares to this day.

Jump to Recipe

Do You Need to Blanch Green Beans Before Cooking?

The short answer is no. I think this is why so many times green beans are served over cooked and limp.

Blanching is great if you’re going to freeze fresh green beans for the winter. Doing so manipulates enzymes in the beans to prevent a loss of flavor and color.

Blanching (and not using an ice bath) before cooking beans just results in overcooking. So, no need for blanching here, let’s just keep it simple.

About the Ingredients

• Beans: By far and away my first choice for bean selection is using a local farmers market. There is just something to be said for roasted green beans that were growing in local soil a few hours before being consumed. If that’s not an option, get the freshest beans you can find at your local market.
• Garlic: Don’t be tempted to use the pre-diced stuff. It’s bitter. Take a few minutes extra and slice from fresh garlic, you’ll appreciate the effort. It may seem like I use a lot of garlic here, but trust me it’s sweet and delicious.
• Red Pepper Flakes: Optional, but these add such a nice flavor when paired with the roasted garlic.
• Pine Nuts: It’s really important to toast these prior to roasting. Toasting them brings out a slight sweetness to the nutty flavor profile of the pine nut.

How To Make Roasted Green Beans w/ Garlic, Parmesan and Pine Nuts

Serves: 6 | Prep Time: 10 mins | Cook Time: 25 Mins

Ingredients
⅓ cup pine nuts
2 lbs. fresh green beans, trimmed
1/3 cup garlic, slivered
1/4 cup shallots, diced
1/3 cup olive oil
1 tbsp lemon zest
1 tbsp kosher salt
½ tsp ground black pepper
1 tsp red pepper flakes
¼ tsp granulated sugar
1/4 cup fresh shredded Parmesan

Step 1: Preheat the oven or grill to 425°F. If using a grill, set up for two-zone cooking.

Step 2: While oven or grill is preheating, toast pine nuts in a non-stick pan over medium heat for 3-5 minutes until lightly browned. Remove from heat, set aside.

Step 3: Place the remaining ingredients (except the cheese) into a large mixing bowl and toss to thoroughly mix.

Step 4: Transfer the mixture onto a large rimmed baking sheet and place in the preheated oven or grill over indirect heat.

Step 5: Roast the beans for 10 – 15 minutes before tossing them around the pan with tongs to ensure even roasting. Continue to roast for additional 10 – 15 minutes or until desired tenderness.

Step 6: Remove from the oven, and place them back in the mixing bowl. Add the parmesan cheese, toss to incorporate and serve; seasoning with salt as desired. Excellent with this smoked meat loaf!