Roasted Garlic Green Beans with Lemon and Parmesan

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.

Roasted Garlic Green Beans with Lemon and Parmesan |
Roasted Garlic Green Beans with Lemon and Parmesan |

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.

Roasted Garlic Green Beans with Lemon and Parmesan |
Roasted Garlic Green Beans with Lemon and Parmesan |

It’s not optional.



Roasted Garlic Green Beans with Lemon and Parmesan |
Roasted Garlic Green Beans with Lemon and Parmesan |

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!

Roasted Garlic Green Beans with Lemon and Parmesan |
Roasted Garlic Green Beans with Lemon and Parmesan |

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 |
Roasted Garlic Green Beans with Lemon and Parmesan |

Print this!

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.

Roasted Garlic Green Beans with Lemon and Parmesan |
Roasted Garlic Green Beans with Lemon and Parmesan |

Guess what else I’m thinking?  This same recipe could be used with brussels sprouts!  Yeah.  That needs to happen.



simple summer veggie pasta salad

Can I tell you how much I'm loving garden herbs at the moment?  I've tried to grow herbs here + there in the past but never more than one or two plants at a time.  This year I have a fun assortment--my favorite being the lemon thyme--and they're all doing really well!  Each plant cost $2.99 which is equal to ONE of those little plastic packs filled with herbs that you can use for about 1 single recipe.  I find those to be one of the biggest rip offs.  You're telling me 7 basil leaves cost as much as a gigantic head of kale!?  

Rant over.  Point being --> grow herbs because they are delicious + cheap + kind of fancy


Now we can continue to the easiest summer dinner you will ever see.  But let's not get all technical about the term, "easiest."  Microwaving macaroni is definitely easier.  As is making a grilled cheese + avocado toast.  But this is a real-deal meal, filled with fresh vegetables.  Excuse the triple rhyme.  It happened and I left it. 

veggies water.jpg

To start off we have homemade dressing.  No blender necessary and it's filled with just a few simple ingredients.  A fresh + summery Italian dressing, if you will.

Then, you boil a pot of noodles and drain the hot water over the vegetables to cook them in a speedy 3 minutes.  See, super simple, and we're reusing water!  Win!


Next, toss with the dressing + serve.


What's that?

Yeah, we're already done.


Welcome to your new favorite summer meal.


Print this!

Summer Veggie Pasta Salad

gluten-free, vegan // yields 4-6 servings

for the dressing:

  • 6 tablespoons apple cider vinegar
  • 6-8 tablespoons extra virgin olive oil
  • 3 tablespoons finely chopped fresh herbs, I used lemon thyme, basil, parsley, and oregano
  • 2 cloves garlic, smashed + finely minced
  • 1 1/2 teaspoons agave nectar, or honey
  • 3/4 teaspoon salt + pepper
  • 1/4 + 1/8 teaspoon onion powder granules
  1. Place ingredients in a jar, seal, and vigorously shake until fully combined.  
  2. Place in the fridge until ready to use.  Taste and add more olive oil for a less acidic flavor.  Let the dressing sit for at least 1 hour [or overnight] in the fridge to help the flavors fully develop!

for the pasta salad:

  • 1, 10oz package pasta of choice, gluten-free/vegan if needed
  • 3 cups sliced + halved green squash
  • 1 cup fresh or frozen peas
  • 1 cup green beans, ends trimmed + chopped in half
  • 1 cup chickpeas, rinsed + drained
  • 1 cup halved grape/cherry tomatoes 
  • salt + pepper to taste
  1. Cook pasta according to package directions. *Do not discard cooking water.
  2. While cooking, place the squash, peas, and green beans in a large pot or heat-safe bowl.
  3. When the pasta is finished cooking place a colander over the pot of vegetables and drain the water into the pot until the vegetables are covered.  Let vegetables sit in the water for about 3 minutes.  Veggies should still have a nice crunch.  
  4. Finish draining the pasta in the colander over the sink, then run ice cold water over the noodles to stop the cooking. ~30 seconds 
  5. Remove pasta from the colander.
  6. Drain the vegetables through the colander and run under ice cold water for 30 seconds - 1 minute.
  7. Combine in a large bowl or pot with the noodles, chickpeas, tomatoes, and a few generous pinches of salt + pepper.
  8. Pour about 2/3 of the dressing over the pasta and gently toss until well coated.  
  9. Taste and add more salt/pepper if desired.  
  10. Cover + refrigerate until fully chilled and ready to serve.  Pour on a little extra dressing just before serving and toss to combine or serve dressing on the side.

*Feel free to top with parmesan or goat cheese if desired.

*If you skip out on the fresh herbs your tastebuds will be sad.


Leftovers are as simple as taking a spoon to the bowl and then straight to your face.  Enjoy!