Turn green beans from boring to brilliant by roasting them until they start to caramelize, along with some lightly pickled shallots and a generous handful of melted parmesan cheese. They’re easy enough to make on a weeknight and fancy enough for special occasions too!
I get the struggle…it’s hard to think about how to make veggies like green beans special, without spending hours preparing them. These roasted green beans take veggies from an afterthought to the star of the meal!
The pickled, roasted shallot strings are not only gorgeous, but they add a touch of tanginess and crunch. Parmesan cheese ties the whole dish together, sprinkled across the green beans with just a minute left of roasting, so the cheese melts and becomes oh-so fragrant.
Even the biggest veggie skeptic will crave these roasted green beans, along with one of my other favorites, Roasted Zucchini with Lemon & Garlic. Yes please!
Roasted Green Beans Ingredients
- Green beans – fresh green beans are a must!
- Parmesan cheese – parmesan cheese adds salty nuttiness.
- Water – water helps dilute the vinegar so it’s not too assertive.
- Sherry wine vinegar – sherry wine vinegar is a complex, not-too-intense vinegar. If you can’t find it, use red wine vinegar.
- Shallots – shallots add texture and sweet astringency. They caramelize a bit in the oven, too! Yum.
- Extra virgin olive oil – olive oil helps the green beans roast.
Looking for more flavor options for roasted green beans? Here are some to get the creative juices flowing!
- Add garlic
- Add dried herbs like rosemary, thyme, basil, or tarragon
- Drizzle the finished product with balsamic glaze
- Add a squeeze of lemon or some lemon zest to the final product
- Sprinkle with cayenne for a spicy touch
- Use a different type of cheese like mozzarella, pecorino, or gruyere
- Top with store-bought parmesan crisps for extra cheesiness and crunch!
Full instructions in the recipe card; this is just an outline!
Thinly slice shallots with a mandolin (recommended).
Soak in water and sherry wine vinegar for 10 minutes to pickle.
Drain and dry the shallots with paper towels.
Arrange green beans on a baking sheet, drizzle with olive oil, and toss.
Add pickled shallots. Season with salt and pepper.
Roast for 20 minutes at 425 degrees. Add parmesan cheese during the last minute, until just melted. Serve.
- Parmigiano-Reggiano is the best, but regular parmesan cheese is delicious too!
- If you can’t find sherry wine vinegar, you can use red wine vinegar.
- If you like more cheese, don’t be shy about adding more!
- Don’t like pickled veggies? Skip the pickling shallots step and use regular shallots!
Roasted green beans can be served in so many ways, either as a side dish, appetizer, or as part of a larger meal. Here are some of my favorite serving suggestions!
- As a side dish: Serve the roasted green beans alongside roasted or grilled fish or meat like Baked Salmon, Blackened Salmon, or Grilled Pork Tenderloin, or Baked Chicken Thighs. They also pair well with other roasted vegetables or potatoes like these Cauliflower Mashed Potatoes.
- As an appetizer: Looking for a veggie appetizer that’s not a salad? These roasted green beans are perfect!
- In salads: Add the roasted green beans to a salad like this Antipasto Salad.
- In bowls grain-based dishes: Incorporate the roasted green beans into grain bowls, such as quinoa bowls or rice bowls. My favorite bowl is this Asian Salmon Rice Bowl!
- With dips: Serve the roasted green beans with dipping sauce, like hummus or Tzatziki, for an appetizer or snack.
Leftovers and Storage
- Make ahead: You can make these roasted green beans up to 4 days ahead, but nothing beats them fresh out of the oven!
- To store: Store leftover roasted green beans in an airtight container in the fridge, after they’ve cooled completely.
- To reheat: Reheat leftovers on a baking sheet in a single layer at 350 degrees for 5-10 minutes, or in the microwave in increments of 30 seconds, until hot.
Frequently Asked Questions (FAQs)
I definitely recommend washing green beans if they’re not pre-washed. Make sure to pat them dry afterward.
Most green beans come pre-trimmed, but if there’s tough stems on the ends, snap those off.
Absolutely! You can double or triple this recipe, or even halve it, depending on your needs.
More Roasted Vegetable Recipes You’ll Love!
- Roasted Zucchini With Lemon & Garlic
- Classic Herb Roasted Root Vegetables
- Roasted Maple Glazed Carrots
- Mandolin (recommended but optional)
- 1 pound green beans
- ½ cup parmesan cheese finely grated
- ½ cup water
- ¼ cup sherry wine vinegar
- 2 medium shallots
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 425℉. Use a mandolin (recommended) or a sharp knife to very thinly slice shallots.
- Add shallot strings to a bowl with water and sherry wine vinegar. Stir. Let pickle for 10 minutes.
- Drain shallots well and pat dry with paper towels.
- Lay out green beans on a large baking sheet in a single layer if possible. Drizzle with olive oil and toss.
- Sprinkle pickled shallots throughout. Season green beans and shallots with salt and pepper.
- Roast for 20 minutes. With 1 minute left, sprinkle parmesan cheese throughout and roast for the last minute, just until the cheese melts. Serve!
- Parmigiano-Reggiano is the best option, but regular parmesan cheese works too!
- If you can’t find sherry wine vinegar, you can use red wine vinegar (which is a bit more assertive).