Before you go clicking away from this page because green beans are totally snooze inducing, hear me out!
This recipe is about to turn you into a green bean hoarder. I bet you won’t even share them with your guests. You’ll tell everyone there was something wrong with the beans, when really you just ate them all.
While pulling together the ingredients and photographing them I was contemplating if I should post this or not. Lemony garlic green beans—how original.
But then there’s the whole twist with using roasted garlic.
Ohhh, the roasted garlic.
It’s not optional.
And then there’s the parmesan cheese. Why oh why have I never put parmesan on roasted green beans? I’ve made lemony garlic green beans before but never like this.
Looking for vegetarian parmesan cheese? Whole Foods [their 365 brand] carries it!
You may want to prepare for vegetable fights breaking out at your dinner table.
Pass the beans, please!
Roasted Garlic Green Beans with Lemon and Parmesan
gluten-free // yields 6-8 side dish servings
- 1 medium head of garlic
- 2 1/2 tablespoons melted ghee, or olive oil
- 2 pounds fresh green beans, ends trimmed
- 1/3 cup sliced almonds
- 2-3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/3 cup parmesan cheese
- salt + pepper
Preheat your oven to 375* F. Slice about 1/4 of the top end of your garlic clove off [not the stem end] and peel away the outer layers. Place on a sheet of foil and drizzle 1-2 teaspoons of melted ghee/oil over top then sprinkle with salt. Secure in the foil and place in your oven for about 40 minutes until golden brown and tender. Open and let cool for 10 minutes, then squeeze the stem end to release the cloves. Chop the roasted cloves.
While the garlic is roasting toss the beans with remaining melted ghee/oil and a generous sprinkle of salt and pepper. Spread on a large rimmed baking sheet in a single layer and roast for about 32-38 minutes until starting to brown. Toss once or twice while roasting.
While roasting place a dry medium-sized pan over med-low heat. Add sliced almonds to the pan. Watch closely and stir frequently until just starting to brown. Remove from heat and set aside.
Once beans are done roasting toss with lemon juice, lemon zest, and chopped roasted garlic. Spread onto a platter and top with parmesan, toasted almonds, and more salt + pepper if desired. Serve immediately.
Guess what else I’m thinking? This same recipe could be used with brussels sprouts! Yeah. That needs to happen.