Eating fresh from the garden is one of my favorite ways to enjoy fruits and vegetables in the summer and fall. Grab a bowl and some kitchen shears, go out and harvest my own ingredients for a big green salad or roasted Parmesan green beans or homemade spaghetti sauce.
The garden is a great way to get kids excited about a wider variety of vegetables, too. If they have a hand in their care and harvest, they’re far more likely to want to try new things.
Green beans were always something both my husband and daughter said they didn’t like. But once Grampie invited Bubbles down to the garden to help pick the yellow and green string beans, I thought there was a chance she’d give them another try. Especially if I added a little Parmesan cheese – the same way I introduced her to my roasted Parmesan asparagus.
Roasted Parmesan Green Beans with Garlic
- 1 pound fresh green beans, washed and trimmed
- 2 T olive oil
- 2 T Parmesan cheese
- 2 T panko bread crumbs
- 1 T diced garlic
- Preheat oven to 400.
- Add green beans to a large bowl.
- Stir in olive oil, cheese, panko, and garlic. Toss to thoroughly coat.
- Spread on a baking sheet.
- Roast for 15-20 minutes, stirring after 10 minutes.
Not only does this recipe for Roasted Parmesan Green Beans taste great, but because you’ll only need five ingredients it’s something that can be made fairly quickly with normal pantry items. It’s also a relatively inexpensive side dish or snack – especially if your green beans came from your own garden.
You could even serve these Roasted Parmesan Green Beans up with a side of ranch dressing for the kiddos to dip into. They would make a great after school snack or something to get you through a long workday afternoon.