Italian Roasted Green Beans
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!
Servings: 4 servings
Equipment
- Mandolin (recommended but optional)
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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).
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 12g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 230mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 891IU | Vitamin C: 15mg | Calcium: 159mg | Iron: 1mg