Roasted Green Beans with Garlic and Parmesan
Once again, I must say how much I love roasted vegetables of all types because they are easy, healthy and so good. I thought it was time to try green beans. This recipe is especially useful during the off-season, when green beans are not quite as tender or flavorful. I created it one year in the middle of December when, for the first time, I found trimmed fresh green beans in a bag, ready to be cooked or microwaved, that were much nicer than the ones I could have purchased in bulk. They were a little more expensive, but worth it. No muss, no fuss. Now you can get them all year long, but I prefer to use local beans when available. Either way, this is a quick, easy, healthy and delicious side dish. The beans are also wonderful as a finger food on a party buffet. See the similar and related recipes for a few of my other roasted green beans, give some a try, then have fun and create your own.
- 1 pound fresh green beans, stem ends removed, rinsed and drained well
- 3 large cloves garlic, crushed, peeled and coarsely chopped
- 1/2 teaspoon dried marjoram leaves (or 2 teaspoons fresh)
- Salt and pepper to taste
- About 2 teaspoons olive oil
- 1 tablespoon freshly grated Parmesan cheese
Preheat oven to 425° F. For easy cleanup, line a large baking sheet or shallow baking dish with foil. Spray lightly with olive or canola oil spray. Place the beans on the sheet, then add the garlic, marjoram, salt, pepper and lightly drizzle all over with olive oil. Toss to combine, then spread into one layer. Roast until the beans are tender and lightly browned, about 20 to 30 minutes, depending on size and age. Sprinkle with the Parmesan cheese and roast about 2 more minutes or until the cheese is melted. These can be served hot, warm or room temperature.
Notes: I love marjoram and always have it on hand, but oregano can be substituted. The beans can be roasted at a slightly lower temperature if there is another dish in the oven, allowing a little extra baking time as needed.