Parmesan Green Beans

Roasted asparagus with Parmesan cheese and breadcrumbs on a white platter, garnished for a gourmet meal.

Crispy, buttery Parmesan green beans with garlic on the table in 15 minutes. The perfect easy side for busy weeknights, Sunday dinner or the holidays.

Prep Time 15

Cook Time 10

Total Time 25

Course Side Dish

Cuisine Other

Servings persons

Calories 231 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Bring a large pot of salted water to a boil.
Add the green beans and cook 6–8 minutes until bright green and crisp-tender, or steam for 3–5 minutes. Drain very well.
18 oz. green beans
Heat the butter and oil in a large skillet over medium heat.
2 tablespoons sunflower oil, 2 tablespoons butter
Add the garlic powder, oregano, and thyme and cook briefly until fragrant (do not let them brown).
¼ teaspoon garlic powder, ⅛ teaspoon dried oregano, ⅛ teaspoon dried thyme
Stir in the breadcrumbs and cook, stirring occasionally, until the crumbs are dry, golden brown, and crispy. Season with salt and pepper.
¼ cup breadcrumbs, salt and pepper
Arrange the green beans on a plate and sprinkle the crumbs over them, or toss the green beans in the crumbs. Sprinkle the Parmesan cheese over the top and toss until the cheese melts slightly and the green beans are covered with a thin, savory layer. Serve immediately.
½ cup Parmesan cheese

NOTES

1. Green beans: Fresh or frozen. Cook them until they've still got a bite.

2. Herbs: I like the combination of oregano and thyme. But you could also use an Italian herb mix if you've got that.

3. Storage

Let leftovers cool.

Store in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet with a small knob of butter or briefly in the microwave, then toss and (if you like) finish with a little extra Parmesan.

Nutrition

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