Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmesan
This post may contain affiliate links. Read my full disclosure policy. Looking for a side dish that steals the show? Roasted green beans with garlic, lemon, Parmesan, and toasted pine nuts are simple, flavorful, and sure to impress! While roasting isn’t the most common method for cooking green beans, it absolutely should be! Roasted green beans are a game changer—tender, caramelized, and packed with flavor, unlike boiled beans that can be bland and squeaky. This recipe from Washington, DC chef Ris Lacoste is hands down one of the best green bean (and vegetable) dishes I’ve ever had. The beans roast with heaps of sliced garlic, which turn mellow and sweet, then get a finishing touch of bright lemon, nutty Parmigiano-Reggiano, and crunchy toasted pine nuts. They’re perfect alongside parmesan crusted chicken or a simple steak—and they reheat beautifully, too. “I’m obsessed! SO much flavor.” What You’ll Need To Make Roasted Green Beans Pine Nuts: Lightly toasted, these nuts add a rich, buttery flavor and a pleasant crunch. Fresh Green Beans: Provide a crisp, fresh texture that holds up well during roasting. To save time, use pre-washed and trimmed beans from a bag. Garlic: When thinly sliced and roasted, the garlic becomes caramelized and mellow. Extra Virgin Olive Oil: Coats the beans, ensuring they roast evenly while adding richness. Lemon Juice and Zest: Adds a bright, citrusy flavor that balances the richness. Sugar: Helps balance the lemon and boosts caramelization of the green beans. Coarsely Shredded Parmigiano-Reggiano: Adds a salty, nutty flavor that melts slightly over the warm beans. Use authentic Parmigiano-Reggiano and avoid pre-grated “Parmesan”—it is not the same! Jump to the printable recipe for precise measurements Pine Nuts: Lightly toasted, these nuts add a rich, buttery flavor and a pleasant crunch. Fresh Green Beans: Provide a crisp, fresh texture that holds up well during roasting. To save time, use pre-washed and trimmed beans from a bag. Garlic: When thinly sliced and roasted, the garlic becomes caramelized and mellow. Extra Virgin Olive Oil: Coats the beans, ensuring they roast evenly while adding richness. Lemon Juice and Zest: Adds a bright, citrusy flavor that balances the richness. Sugar: Helps balance the lemon and boosts caramelization of the green beans. Coarsely Shredded Parmigiano-Reggiano: Adds a salty, nutty flavor that melts slightly over the warm beans. Use authentic Parmigiano-Reggiano and avoid pre-grated “Parmesan”—it is not the same! Jump to the printable recipe for precise measurements Step-By-Step Instructions To begin, in a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly (and they’re expensive). 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. Toss well and transfer to a lined baking sheet. Roast the beans and garlic for 15 minutes, stir, then continue roasting until the beans are tender, about 10 minutes more. Add the lemon juice, Parmigiano-Reggiano, remaining lemon zest, and pine nuts to the roasted green beans. Toss well, then transfer to a serving platter and serve hot or room temperature. The beans can be made up to 3 days ahead of time and reheated in the microwave. You May Also Like RecipeComments (256)Add Comment Recipe Comments (256) Add Comment Ingredients ⅓ cup pine nuts 2 pounds fresh green beans, stem ends trimmed ¼ cup thinly sliced garlic, from 7 to 10 cloves, (a medium clove should yield 4 slices) 6 tablespoons extra virgin olive oil 1½ tablespoons lemon zest 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon sugar 1½ tablespoons freshly squeezed lemon juice 6 tablespoons coarsely shredded Parmigiano-Reggiano ⅓ cup pine nuts 2 pounds fresh green beans, stem ends trimmed ¼ cup thinly sliced garlic, from 7 to 10 cloves, (a medium clove should yield 4 slices) 6 tablespoons extra virgin olive oil 1½ tablespoons lemon zest 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon sugar 1½ tablespoons freshly squeezed lemon juice 6 tablespoons coarsely shredded Parmigiano-Reggiano Instructions Set an oven rack in the middle position and preheat the oven to 450°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. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a 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; toss well. Transfer the mixture to the 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 until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled. Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the 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. Make-Ahead Instructions: The beans can be prepared up to 3 days ahead of time and reheated in the microwave. Set an oven rack in the middle position and preheat the oven to 450°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. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a 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; toss well. Transfer the mixture to the 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 until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled. Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the 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. Make-Ahead Instructions: The beans can be prepared up to 3 days ahead of time and reheated in the microwave. Nutrition Information Powered by Per serving (6 servings) Calories: 264 Fat: 21 g Saturated fat: 4 g Carbohydrates: 14 g Sugar: 6 g Fiber: 5 g Protein: 8 g Sodium: 448 mg Cholesterol: 6 mg Per serving (6 servings) Calories: 264 Fat: 21 g Saturated fat: 4 g Carbohydrates: 14 g Sugar: 6 g Fiber: 5 g Protein: 8 g Sodium: 448 mg Cholesterol: 6 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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